Cincinnati chili by Micheline

A savory chili you can serve by itself with fresh baked bread or on top of spaghetti for a delightful family supper.

Spicy Sixteen Bean Slow Cooker Soup by Victoria Prehn

With only 15 minutes prep in the morning, you can have a delicious bowl of hearty soup waiting for you when you get home from work!

Corn Chowder with Spam by Glenn

A basic, simple chowder to fill those little holes in your menu. Tastes great but is always better the second day so make sure you make too much. Easy to modify by adding or replacing your favorite food to make it your own. It's almost impossible to screw this up. Kudos to my sister Jann Hartman for the basic instructions.

Cheddar Potato Soup by Chef Smith

Great way to use up those leftover mashed potatoes. If you don't have any you can always use the instant taters...I just like the homemade ones that have a few chunks left in them....

Buffalo Chicken Chili w/ Blue Cheese Garlic Bread by Savour the Senses

A tasty twist on traditional wings, without the mess or the grease! For the full post & recipe, please visit: http://savourthesensesblog.com/buffalo-chicken-chili-w-blue-cheese-garlic-bread/

Butternut Squash and Turkey Chili by Salad Foodie

The Chili Cook-Off is over in my kitchen and there is a winner: Butternut Squash and Turkey Chili. An article in Allrecipes Magazine (9/15) on tailgate chilies inspired me to add a new variety to my repertoire. So over a few weeks I tried each of the 5 recipes that were featured. They were all very good but this one for me was a…

Minestrone Soup by Sharon McAndrews Burkey

I made a Minestrone Soup that came with the Wolfgang Puck Pressure Cooker.Note: if you do not have a pressure cooker, one of my friends made this on the stove and turned out wonderful she said! I think it's better than other Minestrone soups that I've tasted in restaurants. I've done several variations to this recipe: sometimes I…

Kidney Bean Chili with Turkey, Tempeh, or Beef by Nancy Miyasaki

This is reminiscent of the chili my mother used to make. It is hearty and flavorful. I make it with turkey, the base recipe is for beef, and my good friend makes it with tempeh. Take your pick...it's delicious any way you make it. Good choices for condiments are diced tomatoes and avocado, chopped green or red onions, chopped…

BEEF AND BLACK BEAN CHILI WITH CHIPOLTE AND AVOCADO by Phyllis Munro

think this is the first time I have ever made chili with an actual recipe. NO BULL, usually I just throw what I like into a pot ,top it with cheese, jalapenos and sour cream and call it chili. Chili is a great food for tailgating. It is a quick simply dish to prepare, can be made ahead of time the perfect food for a football party or…

Turkey Chili by Lisa

Black Bean Soup by Chef Smith

McNamara Clans Favorite Chili by Cindy McNamara

Just whipped up a batch of this rich, beefy chili for Super Bowl Sunday. We love to top it with sour cream, avocado, cilantro, shredded cheese, green onion and fried corn tortilla strips. I like a squeeze of lime on mine too. Its always better the second day and makes excellent filling for baked potatoes, burritos or for nachos.

Jan's Chicago Chili by Janus Meyer Fanning

I have tweaked and developed this recipe over 30 years. I think you will love it, as does all my family. It is a complete, healthy and satisfying meal.

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…

Beef Barley Soup by David Brian Ankenbauer

This is a soup I have made for nearly 25 years. I created it myself playing around.It is very simple to make. The Frank's Hot Sauce is my "Buffalo" version, it adds a bite to the soup but not an overwhelming heat.