Mexican Pozole I (Posole) by Salad Foodie

A hominy stew with pork or chicken, this soup can usually be found where Mexican food is popular. Has a nice “heat” to it, and as with most stews, flavors enhance next day. This recipe is based on one from the Las Palmas website and requires about 1 hour of cooking. A second version of posole is posted (see "Useful Links" below.)

Chicken Tortilla Soup 2SP by Wendy Saxena-Smith

Chili by Thea Ledendecker

This is my grandmother's chili recipe. The main difference is that I used gluten-free spaghetti.

Easy Texas Chili by myra byanka

Saute the beef and open some cans. Thirty minutes later you have a wonderful pot of chili. The cost of this recipe is about $2.00 per person, not what is suggested below.

Navajo Green Chile Sauce by Jesica Mueller

Winnie's Cincinnati Chili by Jesica Mueller

We all love grandma's Cincinnati Chili. Chili Spaghetti is a Cincinnati staple. I know it's not the "chili" everyone is used to. It's an acquired taste for most of those who didn't grow up in Cincinnati.

Turkey Chili by Lisa

Taco Soup by Melissa Bell

This is a great cold weather soup that everyone loves. Doesn't have a lot of 'I don't like that' ingredients. Cook up quick and very inexpensive !!

Hunter's Chili by Windle Grissett

"The only thing certain about the origins of chili is that it did not originate in Mexico...Chili, as we know it in the U.S., cannot be found in Mexico today except in a few spots which cater to tourists. If chili had come from Mexico, it would still be there. For Mexicans, especially those of Indian ancestry, do not change their…

Chipotle Turkey Chili by Keely Locke

This is from Rachel Ray's 30-minute meals from the Food Network page. I have taken the liberty to change a few things to my taste so this is not exactly Rachel's recipe.

Jacked Up Chili by Chris Sheckler

Biker special that treats the whole family. The alcohol burns off during cooking.

Healthy Mexican Chille by Bethenny Frankel

Ghostly Chili by DCMH

Chili for Halloween (it got so scared it turned white!)

Venison Chili by Nancy Jo 'Schmidt' Austin

Our local venison is mild and tender - most deer spend their days munching in corn fields or nibbling people's gardens. This is a really quick dish if you make up packets of the spices in advance.

Chicken and Corn Chili by DCMH