Make one batch of the classic Beef Chili Five Ways to enjoy on Monday night. On Tuesday night add in a few simple ingredients and you’ve got a totally new take on last night’s dinner. With a few south-of-the-border items, you’ve got a Mexican variation for your daughter or choose the Italian-style for your son.

Recipe Source: National Cattleman's Beef Association

There is nothing like a warm bowl of chili on a cold Saturday afternoon.  I'm not sure how many this serves but it almost fills up a 7 qt. pot (approx. 25 cups). I always make extra to freeze.  You can easily cut this recipe in half for a smaller amount. 

Recipe Source: Aisha Bishara - New York, NY

This is a visually pleasing, hearty chili with a wonderful texture and slightly smoky taste - spicy, but not too hot. It is made with Ground Beef, Pork BBQ, Andouille Sausage, Beans, Vegetables, and Spices.

Recipe Source: West Junior High School, Hopkins, MN

This thoughtful blend of vegetables and legumes, combined with the perfect protein of the ancient Aztec grain, quinoa, and complimented with just the right spices, offers the healthiest and tastiest chili you'll ever have. This recipe stands apart because of its warm, rich flavors, and because it supplies a full serving of whole grains, orange vegetables, and legumes in one satisfying bowl! Serve with a crunchy side of cornbread or whole-grain tortilla chips.

Now this is some tailgating chili.

Prep Time: 15 minutes
Cook Time: High heat cooks for 4 hours; Low heat cooks for 8 hours

Recipe Source: Registered dietitian Jodie Shield/Hidden Valley

Hearty Venison Chili Recipe.  This recipe is good served over rice or with cornbread.