Three-Bean Beauty Chili
Erica Whitson, Maplewood, Minnesota, mixes black, kidney and garbanzo beans that bubble away in tomatoey brown sugar sauce with ground beef or turkey. Our heat rating: ! (Mild, Not Wild)
White Meat, No Heat Chili
Betsy Repine of Leawood, Kansas, uses ground turkey to put a slight twist on a traditional approach. Our heat rating: ! (Mild, Not Wild)
Go Whole Hog Chili
This pork-hominy dish from Jerry McDonald of Overland Park, Kansas, draws its smoky, roasted flavor from two of its four kinds of chile peppers. Our heat rating: !! (Touch o' Heat).
Potluck Pleaser Chili
Beverly Gardner or Franklin, Illinois, lets her Bavarian-Austrian heritage show with added vinegar, sour cream and lots of sugar. The funky chili reminds us of baked beans. Our heat rating: ! (Mild, Not Wild)
Bring the Heat, Skip the Meat Chili
Audrey Anderson of Deadwood, South Dakota, replaces meat with bulgur in her vegan chili and heats it up with cayenne. Our heat rating: !! (Touch o' Heat).
Red Hot Whiskey Chili
Karmen Reid of Rochester, Minnesota, lets her version--submitted by daughter Meredith--simmer three hours to mellow the whiskey and beer. Chipotle adds kick. Our heat rating: !!! (It's Blazin'!).
Artful Compromise Chili
Karen and John Zink from Park Forest, Illinois, prove that too many cooks don't spoil the chili with this recipe that blends both their favorites. Our heat rating: ! (Mild, Not Wild)
What's the Secret? Chili
Intriguing Italian-style flavors lurk in this medium-spicy bowl of chili from David Prosser of Fargo, North Dakota. The cayenne heats it up without too much punch. Our heat rating: !! (Touch o' Heat).
Texas Heat Chili
Beef tri-tip simmers to a tender finish. John Augustin of Cincinnati uses Texas-made Gebhardt's chili powder in his bowl of red. Our heat rating: !! (Touch o' Heat).
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