5. Housemade Beef & Bean Chili
Brian Brooks, executive chef at Virginia Mason Medical Center, in Seattle, wasn’t happy with the fat and sodium content in the commercially made chili his department was serving in the cafeteria. So he wrote his own recipe for a scratch-made beef and bean chili that he claims, during the course, of a year cuts out “1,100 pounds of fat and 940 pounds of salt” from the dish.
Click here for the recipe.