Patricia's Green Chile Soup
"This is an easy, hearty, spicy soup. I have found that it is a favorite even with picky people! The recipe is always requested. Serve with warm buttered tortillas, cheese…" - by pmvbc
"This is an easy, hearty, spicy soup. I have found that it is a favorite even with picky people! The recipe is always requested. Serve with warm buttered tortillas, cheese…" - by pmvbc
"Using some fresh and some canned ingredients, this chili is a snap to throw together and will keep you craving it for days. Chunky zucchini, fresh green onion, sour cream…" - by big surprise
"This beef chili is cooked quickly and to tender perfection using a pressure cooker." - by Chef John
"A chili for autumn! Turkey, pumpkin, and traditional chili ingredients go together well in this spicy concoction." - by SOMEONESWT
"This is an unusual no-bean chili made with ground beef, cinnamon, cloves and unsweetened chocolate in a beef and tomato base. Serve over spaghetti noodles with shredded …" - by MARBALET
"My husband won't eat beans but LOVES chili, so I had to come up with this variation on an old favorite. Instead, it contains lots of canned tomatoes and onion. This is gr…" - by GINAGINA
"An authentic recipe that takes 2 days. Have yours 2-way (served on a big plate of spaghetti); 3-way (add shredded Cheddar cheese); 4-way (add chopped raw onion on top of …" - by Melissa Hamilton
"Browned ground beef is combined with tomato sauce, chili powder, cinnamon, allspice, steak sauce and vinegar in this recipe for slow cooker chili. Allow 12 hours cooking…" - by MARBALET
"My Daddy, 'born and bred' in Texas, came up with this recipe and the name for it. It took some convincing, but I got him to allow me to share the recipe. We love it and…" - by KIKI810
"Every year when football season rolls around and the weather begins to cool, my husband requests I make this hearty, beanless chili. It receives rave reviews from everyon…" - by Jenn Polk
"Rich and hearty, this chunky pork stew gets its sizzle from chili powder, cumin, and garlic powder, and simmers on the stovetop for two hours to intensify its flavor." - by Ron Shepherd