This thick, slow-cooked chili is special to me because it "cooks itself" while I'm at work. My family and friends love it. It's really nice served with corn bread. —Patricia Nieh, Portola Valley, California
Picante sauce, green onions and a little seasoning go a long way when it combined with Nancy's beef and bean mixture. Warm up a winter night with this tangy change-of-pace chili. Your family will enjoy the flavor, and you'll appreciate the time you saved.
"When our daughters wouldn't eat the spicy chili beans I prepared, I came up with this milder, slightly sweet version," notes Keri Scofield Lawson of Fullerton, California. "They love eating the hearty chili as a dip with tortilla chips. I never have leftovers."
My sister shared this chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles, Albuquerque, New Mexico
Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. —Stephanie Rabbitt-Schappacher, West Chester, Ohio
Green, sweet red and yellow peppers give this hearty chili a splash of color. I often fix it for my grandsons. Because they don't like spicy chili, I use mild salsa, but try it with a hotter variety if you prefer. —Richard Rundels, Waverly, Ohio
It’s not spicy, but this chili is sure to warm you up during those cold winter evenings. “Since this recipe calls for precooked shrimp and canned goods, it is very quick to prepare,“ explains Elizabeth Hunt of Kirbyville, Texas.
"This is so delicious and simple that I had to share it," Marlene Olson says of her heartwarming recipe. "I'm sure busy moms will be just as happy as I am with the taste and time-saving convenience of this pleasant chili," adds the Hoople, North Dakota reader.