When my brother and sister were in grade school in little Rocky Ford, Colorado, this comforting chili dish was served in the school cafeteria. My siblings described it to my mother so she could duplicate it at home. We all enjoy preparing it for our own families now.—Karen Golden, Phoenix, Arizona
Looking for a thick, chunky chili with a little extra-special kick for Super Bowl Sunday? Try this recipe from Denise Habib in Poolesville, Maryland. “It was given to me by a co-worker originally from Texas,” she recalls. “I've made it on numerous occasions and always get rave reviews.”
"My husband, Ron, and I farm," relates Chris Severson of Emerson, Nebraska. "I prepare this chili and take it out to the field during harvest. It's filling, warm and satisfies the hungry field hands' appetites."
Lauri Pobanz combines white corn, great northern beans and leftover turkey to prepare this steaming chili. "I appreciate how fast it is to make- and that my husband and our four children like it," notes the Lincoln, Nebraska cook. "I often bake a pan of corn bread to go with it."
Though the list of ingredients may seem long, this recipe from Genise Krause of Sturgeon Bay, Wisconsin takes just 20 minutes of prep before it simmers into a heartwarming main course. Each bite brings variety in taste and texture, not to mention loads of Italian flavor.
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.
The chocolate in this recipe threw me off at first, but now it's the only way I make chili. You'll find layers of delicious flavor in this heartwarming dish. It's well-worth the time it takes! —Joyce Alm, Thorp, Washington
This hearty chili is filling, nourishing and tastes like it simmered all day long. Leftover chili freezes well for a later time, so why not make a double recipe? To freeze: Cool remaining chili and transfer to freezer containers. Cover and freeze for up to 3 months. To use frozen chili: Thaw in the refrigerator. Place in a saucepan and heat through.
Wanda Lee - Yakima, WA
"Super-easy and great-tasting, this chili makes a big batch of great party fare. I use my food processor to chop up the veggies and cut down on prep time. It’s also very tasty and lower in fat when made with ground turkey breast," says Cynthia Hudson of Greenville, South Carolina.