Chili

With some warm corn bread, this chili is a meal in itself. You wouldn't know there was chocolate in the recipe, but it adds a subtle depth of flavor to the dish.

Just like some Mexican moles, this chili has a bit of chocolate in it. Serve sour cream and shredded sharp cheddar cheese alongside.

Cilantro, sour cream, grated cheddar or Jack cheese, chopped red or green onion and salsa would be great toppings. Look for chorizo in the refrigerated meat or deli case.

Cid Prevost, Kansas City, Mo.
An ad director who collects cookbooks (last count: 300-plus), Cid grows 14 varieties of herbs in her garden: "For this chili, I use my own cilantro, basil and bay leaves."

Poblano and jalapeño chiles, tomatillos, and cilantro account for the recipe's title. Serve with: Mexican beer, warm tortillas, green salad, and lemon sorbet.

A fine version of a hearty classic.

In New Mexico, chili verde is prepared with lots of meat — and no beans. This recipe uses chicken, and you can make it spicier by adding jalapeño chilies. Serve it with the Layered Rice Salad and the Toasted Jalapeño Corn Bread .

Active time: 15 min Start to finish: 45 min

A stick-to-the-ribs-not-the-waistline chili. Great served with all the usual toppings: chopped red or green onions, chopped cilantro, shredded cheddar cheese (low-fat, of course) and nonfat yogurt.

A typical chili of the depression years consisted of cheap meat stretched by even cheaper beans. Chili remained modestly popular even when the hard times waned, until Lyndon Johnson boosted its national profile during the 1960s. Now chili is back and bigger than ever. Even with the modern addition of smoked jalapeños (chipotles), the inclusion of black beans and beer, and a stylish drizzle of lime crema, this recipe is a classic-hot, hearty and filling.

Steve Delaney, West Chester, Pa.
"My recipe reflects the Caribbean influences in the foods of Miami, where I lived for many years."

Here's a chunky, hearty beef stew that's just right on a cold winter day.

A jicama, watercress and red onion salad and warm corn tortillas would be terrific with this meatless entrée. Scoop lemon sherbet into cantaloupe halves for dessert. Can be prepared in 45 minutes or less.

Roasted green chilies add spice to this do-ahead dish, which happens to be a great way to use up leftover chicken.

Mole, a classic Mexican chili sauce, gets streamlined here. Chipotle chilies (available canned at Latin American markets and many supermarkets) add heat, while unsweetened chocolate provides subtle sweetness. Serve the stew in shallow bowls with steamed rice. Add an arugula, orange, and red onion salad and a basket of warm corn tortillas. For dessert, offer cinnamon-spiked hot chocolate and wafer cookies.

Frances Driesbach, Maui, Hawaii
"This chili was inspired by Southern Calif., where I grew up. Red, green, and yellow peppers represent the Mexican fiesta."