Fall time to me means chili time! I will eat it year round but my family prefers to have it in the fall. I am entering a chili cookoff contest next weekend and I have perfected a buffalo chicken chili recipe to enter.

What I love about chili is that not only is it filling, but it doesn't break the calorie bank. I usually fill my chili with TONS of veggies and use tomato sauce and tomatos I save and freeze from my garden to keep the sodium down.

What makes your chili special? Anyone have any great chili tips to share.