Four kinds of beans and plenty of seasonings make this chunky chili a crowd-pleaser, particularly on autumn days. "Serve bowls sprinkled with your favorite shredded cheese," suggests Judith Whitford of East Aurora, New York.
Meet the Cook: Down here in Texas, we've always enjoyed Southwestern cooking. This chili is a special favorite - I've prepared it for a crowd and just the two of us, too.
My husband and I have three sons and three grandchildren.
-Shirley Logan, Houston, Texas
Hunker down for the night and get cozy with this filling chili. Loaded with beef chuck roast and convenient staples, such as diced tomatoes, green chilies and seasonings, it’s a satisfying supper that would be yummy served with a side of warm tortillas or tortilla chips for dipping. —Steve Westphal, Wind Lake, Wisconsin
Instead of the usual picnic fare, I surprised family and guests with this mild-flavored dish one Independence Day. They were delighted with the blue tortilla chips and colorful chili. —Dotty Parker, Christmas Valley, Oregon
Many friends and relatives have requested my chili recipe, which I've been using for 25 years. It actually won first place in a local contest, chosen from among 10 other entries. It always comes out delicious. Try it and enjoy!
Amy Martell of Canton, Pennsylvania knows how to heat up the dinner table on a cold night. Her zesty chili is chockfull of ground beef, beans and south-of-the-border flair. Whip up the stovetop sensation when you're feeding a crowd, or make sure to save leftovers for the following two recipes.
"When I was a child, white beans were a staple at our table," says Gloria. "My husband, Bill, also loves to eat beans. "Our four children, six grandchildren and one great grandchild are not as fond of beans, but they still enjoy this tempting chili."
“This filling, hearty recipe comes from my grandmother,” writes Jenny Greear from Huntington, West Virginia. “It’s full of flavor, freezes beautifully and makes a complete, last-minute meal. I top it grated cheddar cheese and chopped black olives and serve tortilla chips on the side.”
JENNY’S TIP: “If I’m feeding a crowd, I increase the pinto beans to four cans to make the meat go farther.”
When Mom came to live with me several years ago, I told her it was now my turn to cook. One goal was to enhance recipes of the great Southwest, so I experimented and test-tried several recipes. This is one of the successful attempts, and served with a fresh green salad, it has delighted many guests.
Kansas City, Missouri