When I was a kid, I dreaded fall. Mainly because it meant going back to school, cooler weather, and the end of summer. Then I kept the mind set that fall was the season not to be looked forward to, after all, I love summer. This may also relate to my aversion at times to change-just like the changing of the colors of fall leaves. We are facing change in our home right now with our youngest being a senior and going off to college next year. But lately, I realized that this season isn’t as bad as I once believed. The weather does get cooler, but I get to break out the comfy sweaters, eat chili or soup, and watch football.

You may be like I have been in the past, longing for the autumn season to pass and wishing for the Christmas season to come. Don’t get me wrong, I love Christmas and the joy of celebrating the birth of Christ and what that means for me. But I am reminded to stop and look around at the beauty of this time of year and be thankful. Instead of seeing the changing leaves as a future massive raking job, make raking a family affair and go jump in a huge pile of leaves. Afterwards, grab some hot chocolate, wrap up in a cozy blanket, and watch a favorite movie. Or, if you are short on time and aren’t into the whole jumping on leaves thing, try mowing them. This makes a great mulch for your lawn!

Here is our family favorite chili recipe to enjoy on a cold fall day:

Fire-Roasted Tomato, Beef, and Chipotle Chili (From Rachael Ray 30-Minute Get Real Meals, my suggestions are in bold) 4 servings

4 slices applewood-smoked bacon or black pepper bacon (or whatever you can find)
1 tablespoon vegetable oil (once around the pan)
2 pounds ground sirloin
2 tablespoons grill seasoning, such as McCormick’s Montreal Steak Seasoning
4 garlic cloves, chopped
1 medium to large yellow onion, finely chopped
1 red bell pepper, cored, seeded, and chopped in 1/4-inch dice (I omit since some of us are sensitive to peppers, instead I put in a pinch of red pepper flakes)
1 teaspoon ground chipotle chili powder (on spice aisle next to dark chili powder) or 1 teaspoon chipotle chilies in adobo, chopped (you can adjust amount based on how spicy you like your chili)
6 ounces of beer (you can use beef or chicken stock)
1 large can (28 ounces) fire-roasted tomatoes (get the crushed tomatoes)
1 8-ounce brick of smoked white Cheddar or chipotle Cheddar (I use sharp white Cheddar)

Heat a medium pot over medium-high heat. Chop the bacon into l-inch pieces. Add vegetable oil to the hot pot with the bacon. Brown the bacon until crisp and reserve on a plate lined with paper towels. To the bacon renderings and oil add the meat and break up with the back of a wooden spoon. Season the meat with grill seasoning. Let the meat brown for 3 minutes, then add the garlic, three-fourths of the onions, bell pepper, and the chipotle powder. The remaining raw chopped onions are for topping the chili.

Cook the meat and onions together for 5 or 6 minutes, then deglaze the pan with the beer. Add the tomatoes next and stir them in to combine. Simmer the chili over low heat for 10 minutes. Top bowls of chili with cheese, bacon, and finely chopped raw onion. We like to eat this with tortilla chips as well.

Leave a comment with your favorite fall activities.

Update: Now we have all three of our kids in college, with two being away from home. I am learning to adjust with them being gone. I am thankful for technology and that we can video chat with them each week.