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I love weekends, especially those first few of Fall that are cozy and comforting. This weekend was a perfect Fall weekend. Check out what we were up to and enjoy, what I think, is the quintessential Fall meal.
All I could think about while at work on Friday was throwing on my most unattractive and most comfortable pajamas, busting into a big bag of sour cream & onion chips, a bowl of popcorn and a bottle of pinot noir all at once. As Matt and I were sitting there watching the newly purchased Ghostbusters release and I enjoyed my deliciously awful for me smorgasbord Matt says to me, “I’d give you some lovin’…” I looked at him and responded with, “I just want to stuff my face.” and then shoved a chip in my mouth. True to the nature of our relationship he busted out laughing and told me he loved me. If you haven’t already guessed it folks, I have my period so this is pretty typical during “That Time of the Month”. It was a glorious Friday night.
For those of you lucky enough to somehow never have experienced the child-sized grocery shopping cart, I envy you. These things are created by grocery stores to torture parents and pretty much guarantee that their patrons get injured after being rammed by a child running full boar, while pushing said torture device and not watching where they’re going. I cringe every time I hear the words, “mommy, I push the cart.” I then spend my entire time in the store yelling, running and praying that I catch my possessed child before she takes someone out with these “adorable” little carts. I then walk out of the store with maybe half of what I went in there for and probably employed “The Look” half a dozen times. It’s amazing to me that I somehow managed not to totally lose my shit.
With the official arrival of Fall came the cool and rainy weather. Addie and our lab, Luke do not deal well with being cooped up inside so we headed out for a stroll and ended in our favorite spot along the Mississippi River in our little town of Bellevue, IA. Poor Luke came from our old home in the Catskills of NY where he was used to running free on and off all day to having two leashed walks a day and the weekly trek to our river spot. I do feel bad about this but he’s adjusting. When we head down here, he and Addie run as if they had been caged for days and I imagine that might be what it feels like after the wide open of mountain living. This spot is my happy place too, it was as a teenager (as I grew up in Bellevue) and still remains one of my favorite spots to go to.
I’m not sure what I did here but it warranted the stink eye apparently.
We live in one of the most beautiful small towns along the Mississippi River, if I may say so. Each morning Luke, our lab and I head out for a walk along the river. Our Sunday morning walks are a bit more laid back as I don’t typically have anywhere I urgently need to be. This morning was particularly beautiful. I never get sick of this view.
Helping mommy & daddy make Sunday Breakfast.❤
LET’S TALK ABOUT CHILI
Ya’ll, Matt’s chili is the best I’ve ever tasted and I’m not just saying that because he’s my husband. Matt has skills in the kitchen. He’s one of those freaks that can look at a pile of ingredients and then magically turn it into something amazing. I hate him a little for this but my taste buds and belly love it. This chili is perfect for those cool Fall days when you are craving something hearty and I promise, the men in your life will love you for making it.
Matt has graciously shared his recipe for what I call his Rockstar Chili. *A side note is that Matt doesn’t measure anything so please season to taste as he just throws stuff in and samples and adds as needed.*
MATT’S ROCKSTAR CHILI
- 2 lbs hamburger
- 1 Large Yellow Onion
- 1 Large Green Pepper
- 2-15 oz cans White Beans
- 2-15 oz cans Black Beans
- 2-15 oz cans Red Kidney Beans
- 2-28 oz cans Crushed Tomatoes
- 1 1/2 Tbsp Tomato Paste
- 1 Tbsp Cumin
- 1 Tbsp Paprika
- 1 Tbsp Salt-divided
- 1 Tbsp Black Pepper-divided
- 2-3 Tbsp Chili Powder
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1/2 tsp Cayenne
- 1/2 tsp Red Pepper Flakes
- 3-4 gloves garlic-crushed *Let it sit for 15 mins before adding
*Side note is that I do cook and freeze dried beans but cans work just as well-just make sure you drain the beans before adding.
THE COOKING PROCESS
- Over medium heat saute the onions & bell pepper in enough olive oil to coat the pan. Cook until soft. Toss the garlic in during the last 30 seconds.
- Add veggies and garlic to the Crock-Pot.
- Brown the hamburger meat with 1/2 a Tbsp each of salt & pepper.
- Drain the meat and then add to the Crock-Pot.
- Add the remaining ingredients, stir and cook on high, covered for 1-2 hrs, stirring occasionally.
- Turn heat setting to low, uncover, and cook for an additional 3 hrs. Stir occasionally.
Serve over white rice or tortilla chips and top with sharp cheddar, sour cream and chunky salsa. ENJOY!
I hope you all had a wonderful weekend! 😚
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