Monday, December 9, 2013


I love chili! My recipe is for the type that is made with ground beef in a tomato based broth. When I make the tomato based fat burner soup, I will sometimes add ground beef and chili powder to transform it into a light chili. It's still low fat and very satisfying. I have a recipe for a lighter version of chili that tastes very similar to Wendy's chili. It's also the chili recipe close to what my Mom used to make. Maybe it's because I grew up eating it, but my Mom's chili was the best and the one I strive to replicate.

This recipe is also good for canning. I triple the recipe to can about 8 quarts so I can have it around.
It's my number one go to for rainy day comfort food. With the rain finally upon us, those 8 quarts won't last long...

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