This was a friend's recipe that I modified so much I now call it my own. It is great on chilly days, but we have it in the summer also. You can make it as hot as you like, but with 4 kids, I have to keep it on the mild side. With a nice warm loaf of home baked bread, it is a hearty meal.
This is an excellent chili recipe. My husband is a chili lover and requests this about once a week in the Winter. It's a little on the hot/spicy side but you can adjust the amount of seasonings if you want it milder. I like to serve this with cornbread muffins and/or crackers. (Estimated prep time. Although it calls for cooking the chili 2 hours you can cook it on low for several hours).
This chili is great with or without beans. I prefer without, but my family prefers with. It's an adaptation of Wic Fowlers chili mix. I measured the ingredients one time and added my own touches to change the recipe to our taste. You can speed up cooking time using the pressure cooker for 15 minutes.
The canned goods make this rich chili so easy! Make sure you rinse the beans, corn, etc before you throw 'em in the pot. You can mix and match veggies and beans to suit your taste! This recipe serves about 5 or 6. The BBQ sauce and mustard are just little quirks I thought would taste good.
This chili is better the next day as the flavors get together. It keeps for a few days and freezes beautifully. Melted cheese or sour cream on top rocks for you non-vegans out there.
I found this little gem in the coupon insert of my Sunday newspaper and it is the best chili I have ever eaten. How spicy it is depends mostly on how hot of a salsa is used. It is also very versatile as it can be made with either beef, pork, chicken or turkey.
This is the only chili recipe I've used for the last 8 years or so. I think its pretty outstanding. I vary the hot ingredients depending on who will be eating it and the mood I'm in. I've also used ground venison and it was just as good.
This is the best chili recipe I have ever tried. I'm not sure where the recipe originated, but it is amazing! Sometimes, I don't bother adding all four cans of the kidney beans and it still turns out wonderful. Once anyone tastes this chili, they will be begging for the recipe!! Enjoy!
This is my father-in-laws recipe for chili. I love to make it on a cold winter night. Sometimes I serve it with Corn Chips in the bottom of the bowl, topped with the chili and then top the chili with grated cheddar cheese