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This is a straight-forward soup with potatoes, carrots and celery cooked in a tomato broth with kidney beans and pasta.
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This vintage midwestern recipe for chili makes a thick, flavorful version that's meant to be served over a bowl of cooked pinto beans. For best results, use the chili powder called for.
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This South-of-the-border twist on pizza is a great way to change up your dinner menu.
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This dish turns sweet Italian sausage, onion, bell pepper, and tomato sauce into something the whole family will love.
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It's not made in a can, but if you can open a few cans and chop an onion, you can have this full-flavored but easy chili ready to go in under an hour. Eat as is, make chili dogs, or serve it over cornbread.
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This recipe is by Celia Barbour and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.