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Southwestern Three-Meat Chili

“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. --Bob Wyatt Kansas City, Missouri”

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Cold Day Chili

Submitted by: Lucile Proctor

'I like to make chili from beans I've soaked overnight, but this speedier version tastes just as good on a frosty winter day,' assure Lucile Proctor of Panguitch, Utah. At 90 cents a serving, the mildly sweet mixture of beef and beans is economical, too.

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Four-Bean Taco Chili

Submitted by: Amy Martell

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.

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Fruit 'n' Nut Chili

Submitted by: Taste of Home Test Kitchen

Apples, slivered almonds and cocoa add a new taste to chili.

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Chili in a Bread Bowl

Submitted by: Kay Curtis

For a simple, speedy recipe, this chili has the rich flavor of one that has simmered a lot longer. Set on the table in the unique heart-shaped bread bowl, it's an especially 'hearty' main dish. --Kay Curtis, Guthrie, Oklahoma

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Pinto Bean Chili

Submitted by: Sandy Dilatush

Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.

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Two-Bean Chili

Submitted by: Debra Heatwole

'I was sure to learn the secrets behind my mom's zesty chili before I got married,' explains Deborah Heatwole. 'Steaming bowls of it are great in the winter with coleslaw and corn bread or muffins,' she says from her home in Waynesboro, Georgia. Surprise your gang with the snappy supper tonight.

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Chili For Two

Submitted by: Norma Grogg

'This flavorful chili is still thick and hearty even though it makes a small batch,' confirms Norma Grogg of St. Louis, Missouri. 'I serve it with a salad of grapefruit and avocado slices.'

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Peoria Chili

Submitted by: Norma Erne

'WHEN you come into the house and pick up the aroma of this chili, it seems to welcome you and warm the entire house. My mother was a very good cook, and this meal of chili, corn bread, hot cinnamon cocoa and devil's food cake brings back some of my fondest memories of her.'

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Zippy Three-Bean Chili

Submitted by: Agnes Hamilton

Agnes Hamilton of Scott Depot, West Virginia uses convenient canned pinto, black and great northern beans to speed up preparation of her hearty chili. The one-dish meal has a stew-like consistency and a peppy Tex-Mex flavor.

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Spicy Beanless Chili

Submitted by: Kathy Wittig

My father came up with this recipe when I lived at home. He always added the optional cayenne pepper, and we four kids would mop up the chili with slices of bread. I don't use the cayenne for my family, but it still warms you up on cold days.