Along with our segment featuring Melissa Clark and Bryan Terry's versions of chili, we asked you to send in your own favorite chili recipes -- here are a sampling of them, ranging from "Bachelor's Chili" to vegan Cashew Chili to a buffalo-based recipe.  Add your own in the comments!

Producer Leo Duran's friend Eri sent in the following:

Unsweetened dark chocolate - the family's secret gun - if you can make your own chili powder, even better. Try simmering dried chilis in low/medium temp oil to really spread the flavor... New Mexicos, Poblanos, Pasillas, then add cumin and oregano... to brag, I do have a trophy (3rd place!)

One listener sent in the link to their favorite chili, which they described as "Chicken and Pineapple unbelievable":

Maui Chili

Adam Johnson's "Bachelor's Chili"

Brown ground turkey w/ minced garlic, crushed red pepper, and diced onions. When onion is softened, add cans of crushed tomato, tomato sauce, corn, and red and northern beans. Spice to taste. Voila!

Sue Troutman's Cashew Chili w/ Cashew Sour Cream (vegan)

• 1 cup corn
• ½ onion, chopped
• 1 jalapeno, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped

Sauté the above ingredients in 2 tablespoons olive oil for 5-8 minutes over medium heat.

• 1 teaspoon chipotle adobo sauce
• 2 tablespoons chopped fresh cilantro
• ½ teaspoon dried oregano
• ¼ teaspoon cumin powder
• 1 tablespoon maple syrup
• ¼ cup red wine vinegar
• Salt and pepper to taste

Mix the above ingredients in a bowl and add to the sautéed mixture.  Stir in:

• 1 can black beans (15 oz.)
• 1 can pinto beans (15 oz.)
• 1 can crushed tomatoes (15 oz.)

Cook chili for 20 minutes, stirring occasionally.  Just before serving, mix in:

• ½ cup raw cashews, chopped

Top individual chili bowls with:

• Cashew sour cream (recipe below)
• Chopped cilantro for garnish (optional)

Cashew Sour Cream

• 1 cup raw cashews
• 2 teaspoons apple cider vinegar
• ½ teaspoon kosher salt
• Juice of 1 lemon

Soak cashews in water for at least 2 hours.  Drain and place in food processor along with vinegar, salt and lemon juice.  Blend for at least 1 minute until smooth and creamy - add water by the tablespoon if thinner consistency is desired.  Can be refrigerated in an airtight container for up to 1 week.

Michele Evola's "Chili Today, Hot Tamale"

• 3 tablespoons olive oil
• 1 cup shallots* chopped (or yellow onion)
• 1 carrot chopped
• 1 head of garlic chopped
• 2 tablespoons whole cumin
• 1 pound ground buffalo
• 1 can beans 15.5 ounces
• 3 cups soup stock
• 3 ounces tomato paste
• 3 dried chipotle** chili (3 red chili, or 2 tablespoons chili powder)
• salt to taste

Warm a large cast iron sauce pan on medium heat. Add olive oil. Mix in shallots, carrot and garlic when the oil is warm and slightly sizzles. Brown vegetables on medium heat for about 6 minutes. Stir from time-to-time being careful not to burn. Stir in cumin and mix thoroughly. Add meat and break into mouth-sized chunks. Add beans, stock, tomato paste and chili. Mix. Simmer on low heat for one hour. Add final seasoning. Cool. Best when served the next day. Store in air-tight plastic containers. Freezes well. Serve with a slab of corn-bread.