Chase Away the Chill with Chili
A POT of hearty chili is always welcome on an autumn evening. Next time you think of simmering some, sample these savory suggestions from readers and field editors.

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ZESTY STEAK CHILI
"This full-flavored, medium-hot, Texas-style chili tastes even better the second day," relates Michelle S. of Running Springs, California.

4 pounds round steak, cut into 1-inch cubes
4 garlic cloves, minced
1/4 cup cooking oil
3 cups chopped onion
2-3/4 cups water, divided
2 cups sliced celery
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) tomato sauce
1 jar (16 ounces) salsa
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt, optional
1 teaspoon pepper
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
Shredded cheddar cheese, sour cream, sliced green onions and sliced ripe olives, optional

In a Dutch oven over medium-high heat, saute steak and garlic in oil until browned. Add onion; cook and stir for 5 minutes. Stir in 2 cups water and next nine ingredients; bring to a boil. Reduce heat; cover and simmer 2 hours or until tender. Combine flour, cornmeal and remaining water; stir until smooth. Bring chili to a boil. Add flour mixture; cook and stir 2 minutes or until thickened. Garnish with cheese, sour cream, onions and olives. Yield: 20 servings.

CONFETTI BEAN CHILI
A medley of vegetables and beans adds color and appeal to this recipe from field editor Kathleen D. of Pineville, Louisiana.

1 large onion, chopped
2 cans (14-1/2 ounces each) chicken broth
2 garlic cloves, minced
3 tablespoons chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 pound carrots, sliced
1 pound red potatoes, cubed
2 cans (14-1/2 ounces each) diced tomatoes, undrained or 3 cups diced fresh tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans, rinsed and drained
2-1/2 cups water

In a Dutch oven, simmer onion in broth for 5 minutes. Add next six ingredients; bring to a boil. Reduce heat. Cover; simmer 10 minutes. Add remaining ingredients. Cover; simmer 20 minutes. Yield: 12 servings.

WHITE CHILI
Says Karen G., a Eutaw, Alabama field editor, "This recipe was given to me by a friend who got it from another friend."

2 pounds dried great northern beans
1-1/2 cups diced onion
1 tablespoon cooking oil
1 tablespoon ground oregano
2 teaspoons ground cumin
1-1/2 teaspoons seasoned salt
1/2 teaspoon cayenne pepper
4-1/2 quarts chicken broth
2 garlic cloves, minced
8 boneless skinless chicken breast halves, cubed
2 cans (4 ounces each) chopped green chilies

Place beans in a saucepan; cover with water and bring to a boil. Boil 2 minutes. Remove from heat. Soak 1 hour; drain and rinse. In a 8-qt. Dutch oven, saute onion in oil until tender. Combine seasonings; add half to Dutch oven. Saute 1 minute. Add beans, broth and garlic; bring to a boil. Reduce heat; simmer 2 hours. Coat chicken with remaining seasoning mixture; place in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 15 minutes or until juices run clear; add to beans. Stir in chilies. Simmer 1-1/2 to 2 hours. Yield: 20 servings.

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Shortcuts Worth Sharing
THIS regular feature gives readers a chance to share their favorite kitchen tips, household hints and "home remedies".

• I keep a small rubber spatula in the silverware cup of my dish drainer. When I need to scrape a dirty bowl or plate, the spatula is right at my fingertips. Then I wash it with the dishes.
--Blanche J., Baltimore, Maryland

• When making meatballs for spaghetti, first boil them in water until they rise to the top of the pan. Drain and add them to the sauce to finish cooking. This eliminates the mess of frying and cuts some grease from the meat.
--Sally W., Lakewood, Ohio

• Use a cheese slicer with a wire blade to cut chilled rolled cookie dough. The dough cuts easily and the cookies keep their nice round shape.
--Claudette S., Menomonee Falls, Wisconsin

• I prepare our favorite casseroles and freeze them in dishes lined with foil. I pop the frozen casseroles out of the dishes and store in freezer bags labeled with cooking instructions.
--Mrs. R.N. G., St. Petersburg, Florida

• To clean seeds and pulp from a pumpkin, squash or cantaloupe, I scrape the inside with the round center of a two-piece canning jar lid. It fits the contours of the produce and is much more efficient than scraping with a spoon.
--Doris T., York, South Carolina

• I find that shaking together warm water and flour as a thickener for gravy works better than cold water and flour. I've used this method for years, and my gravy never has any lumps.
--Edythe S., Warren, Pennsylvania

Pumpkin Pair Sure to Please
Pumpkin season is upon us, and those orange orbs are the main attraction in these great recipes.

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PUMPKIN STEW
"This special stew is the meal our kids look forward to each fall when fresh pumpkins come out of our garden," says Donna M. of Augusta, Montana

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons cooking oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons instant beef bouillon granules
1 can (14-1/2 ounces) tomatoes, undrained, cut up
1 pumpkin (10 to 12 pounds)

In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6- to 8-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush outside of pumpkin with remaining oil. Bake at 325 degrees for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8-10 servings.

PUMPKIN SHEET CAKE
"The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall," says Nancy B. of Boonville, Missouri.

1 can (16 ounces) pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
FROSTING:
1 package (3 ounces) cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1-3/4 cups confectioners' sugar
3 to 4 teaspoons milk
Chopped nuts

In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-in. x 10-in. x 1 -in. baking pan. Bake at 350 degrees for 25-30 minutes or until cake tests done. Cool. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Yield: 20-24 servings.

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I WAS BAKING cookies when our 5-year-old daughter, who had been out playing, ran inside all excited. When I asked what had happened, she answered with a sniff, "Mom, you 'smelled' me right into the kitchen. --Betty W., Downey, California

ONE DAY while our young son and I were stopped at an intersection, we saw a small sparrow fly across the road in front of our car. "He must really be hungry!" Brandon said, nodding at a restaurant sign advertising "Early-Bird Breakfast Special." --Pilar H., Newbury, Vermont

IN CHURCH one Sunday morning, after the altar candles had been extinguished, 4-year-old Kyle said, "Grandma, I smell birthday cake!" --Carol V., Sarasota, Florida

WHEN he was 5, my brother's favorite breakfast was pancakes and Canadian bacon. After we ran out of the latter one day, he glanced at his plate and asked, "Where's the out-of-town meat?" --Donna L., Chillicothe, Ohio