(Family Features) Whether cooking for a crowd or serving up a regular weeknight meal for two, nothing warms the body and pleases the appetite like a bubbling pot of rich, flavorful chili.

A classic, satisfying meal, chili offers comfort in a bowl. Easy to double up into big batches, it’s the ultimate time saver for busy families. You can even freeze it to enjoy later or portion it out for delicious lunchtime leftovers the next day.

These three rich and meaty chili recipes make the perfect addition to your weekly family dinner routine or when company is stopping by. Each recipe features the robust, savory flavors of beef, a favored ingredient in many chili dishes.

Whether served with warm rice, tortilla chips, cornbread or by itself in a bowl, don’t forget to top off your chili feast with a tasty array of toppings. With chopped chives, green onions, sour cream, specialty cheeses and other goodies, you can add texture and taste to this popular cold weather cuisine.

For more recipes, visit The Beef Checkoff at www.BeefItsWhatsForDinner.com.

Smoky Chipotle Chili

Total time: 2 1/2 hours

Servings: 6–8

2 1/2    pounds beef shoulder, arm or blade roast boneless, cut into 1/2-inch pieces

2          tablespoons vegetable oil, divided

1          teaspoon salt

3          cloves garlic, minced

2          cans (14 1/2 ounces each) diced tomatoes with green peppers and onions, undrained

1          bottle (12 ounces) beer

2          tablespoons adobo sauce from chipotle peppers

1          tablespoon minced chipotle peppers in adobo sauce

1          can (15 ounces) black beans, rinsed, drained

3          tablespoons masa harina

Dairy sour cream

Cut beef roast into 1/2-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot; brown beef in batches and remove from stockpot. Season with salt.

Heat remaining 1 tablespoon oil in same stockpot over medium heat. Add garlic; cook and stir 1 minute. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork-tender.

Stir in beans and masa harina; return to a boil. Reduce heat; simmer 1–2 minutes or until slightly thickened, stirring constantly. Serve with sour cream, as desired.

Beef and Chorizo Chili

Total time: 45–50 minutes

Servings: 4–6

1          pound ground beef (95 percent lean)

7–8      ounces beef chorizo

1 1/2    cups chopped white onions

2–4      medium serrano peppers, chopped

2          tablespoons ground ancho chili powder or regular chili powder

2          tablespoons masa harina or cornmeal

1          tablespoon dried Mexican or regular oregano leaves, crushed

1          teaspoon salt

2          cans (15–16 ounces each) garbanzo beans or pinto beans, rinsed and drained

1          can (28 ounces) diced tomatoes, undrained

Hot cooked rice (optional)

Optional toppings:

Sliced radishes

Crumbled queso fresco

Dairy sour cream

Sliced green onions

Dressing:

1          medium ripe avocado

3/4       cup water

1/4       cup fresh lime juice

1          garlic clove, peeled

1/2       teaspoon salt

Heat large nonstick skillet over medium heat until hot. Add beef, chorizo, onions and peppers; cook 8–10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet.

Add chili powder, masa harina, oregano and salt; cook and stir 1 minute. Stir in beans and tomatoes; bring to a boil. Reduce heat; cover and simmer 15 minutes. Remove from heat; let stand 5 minutes before serving.

To make dressing, cut avocado into chunks. Place avocado, water, lime juice, garlic and salt in blender container. Cover; process until smooth. May be prepared up to 1 day ahead. Cover and refrigerate.

Serve chili over rice with toppings and dressing, if desired.

Note: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to internal temperature of 160°F. Color is not reliable indicator of doneness.

Chilly Day Beef Chili

Total time: 6 1/2 hours on HIGH, 9 1/2 hours on LOW

Servings: 6–8

2 1/2    pounds boneless beef chuck or round, cut into 1/2-inch pieces

2          cans (15 1/2 ounces each) black beans, rinsed, drained

1          can (15 1/2 ounces) chili-style tomato sauce with diced tomatoes

1          medium onion, chopped

2          teaspoons chili powder

1          teaspoon salt

1          teaspoon ground cumin

1/2       teaspoon pepper

1          cup prepared thick-and-chunky salsa

Optional toppings:

Shredded Cheddar cheese

Diced red onion

Diced green onion

Diced avocado

Dairy sour cream

Combine all ingredients except salsa and toppings in 4 1/2 to 5 1/2-quart slow cooker; mix well. Cover and cook on HIGH 5 1/2 to 6 hours, or on LOW 8–9 hours, or until beef is tender. (No stirring is necessary during cooking.)

Just before serving, stir in salsa; cook 2–3 minutes or until heated through. Serve with toppings, as desired.

Source: National Cattlemen’s Beef Association