Kids are back in school and cooler temps are on the horizon. I don’t know about you, but this is my absolute FAVORITE time of the year! Football, sweaters, a simmering pot of chili and evenings spent around the fire pit with friends. Yes, please! Here are a few tips to help you save this fall:
Stock up on School Supplies- take advantage of all of those discounted supplies and stock up now! Extra supplies come in handy for home, office and keeping your child’s classroom stocked year-round.
Prepare Your Home for Winter- Be sure that any cracks around your home are sealed as well as they are able to be. Check for drafts around your windows and doors. Switch your fans around to move in a clockwise direction to force warm air down.
Skip Starbucks and Brew at Home- Instead of paying for pumpkin spice flavored coffee, buy the premixed spice from Trader Joe’s and brew it in your coffee at home. Just add 1 tablespoon into your coffee maker with your coffee grounds before brewing and enjoy your favorite pumpkin spice flavor in all of your coffee.
I hope you find these little tips helpful! And before I go, here is one of my go-to chili recipes- perfect for tailgating!
1 pound ground beef
1 pound ground pork (for extra flavor- opt for a Mexican Chorizo instead!)
2 tablespoons olive oil
1 large onion, chopped, divided
1 green bell pepper, chopped
1 habanero peppers, seeded and minced
2 jalapeno pepper, seeded and minced
3 cloves garlic, minced
3 tablespoons chopped green onion
3 (15 ounce) cans chili beans
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 (12 ounce) bottle lager-style beer
2 tablespoons cornmeal
1 cup water
1/4 cup chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 tablespoon salt
1 1/2 teaspoons ground black pepper
1 cup shredded Cheddar cheese
- Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, habanero pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
- Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
- Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.