The Jessica Regan

…we pull out the ghost bowls and make a batch big enough for leftovers. 👻🌶️

This homemade chili is hearty, cozy, a little smoky and exactly what I want simmering on the stove once fall weather arrives. And because chili is somehow even better the next day, I always make the big batch.

Homemade Chili Recipe:

• 1 Tbsp olive oil
• 1 Tbsp minced garlic
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 lbs ground beef—I use grass-fed 90/10
• 2 (15 oz) cans tomato sauce
• 16 oz Beef Bone Broth (Kettle & Fire is my fave)
• 1 can kidney beans
• 1 can black beans
• 1 can cannellini beans
• 1 can mild green chiles

Homemade chili seasoning:

• 2 Tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp cayenne pepper—or more if you like some heat
• 2 tsp salt
• 1 tsp black pepper

Heat the olive oil in a large pot, then sauté the onion, bell pepper and garlic. Add the ground beef and cook until browned (drain off any excess grease) Stir in the tomato sauce, beans, green chiles and seasonings, then let everything simmer together until it reaches your preferred consistency.

Serve it in a regular bowl or make it spooky. I think we all know which one I’m choosing. 😂👻
*Optional toppings:
-shredded cheese
-Sour cream (or I use Greek yogurt for added protein!)
-pickled (or fresh if your brave) jalapeños
-Fritos
-Cornbread
-Hot Sauce (the Smoked Chipotle from TABASCO® Brand is 🤌🏼)

✨ Comment CHILI and I’ll send you the printable recipe and the details on what I used!! Make sure you’re following me Jessica Regan | Amazon + Home Creator | Mom Life so it lands in your inbox.

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Had to show some love to this throwback summertime classic dessert….and people who KNOW this dessert know it absolutely slaps 😂🍓🥨

This nostalgic strawberry pretzel salad recipe is one of those classic summer desserts that instantly takes me back to church potlucks and family cookouts.

Sweet, salty, creamy, crunchy… honestly she’s iconic for a reason. And yes, I will be doing a little dance every time I eat it. 💃🏼

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RECIPE
6 oz strawberry jello
2 cups boiling water
12 Tbsn unsalted butter
1/4 cup granulated sugar
2 Cups crushed salted pretzels (4 cups whole)
8 oz cream cheese
1/2 cup granulated sugar
8 oz cool whip
1 pound fresh strawberries, sliced or chopped-your choice

1. Preheat oven to 350 degrees. Combine boiling water and jello until dissolved (do not follow instructions on box) Set aside to cool to room temp
2. Crush pretzels in a sturdy ziplock bag or food processor
3. In a medium saucepan, melt 12 Tbsp butter, then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13×9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish, and bake for 10 minutes at 350°F, then cool to room temperature.
4. Using a hand mixer, combine cream cheese, 1/2 c sugar. Then fold in cool whip. Spread over cooled pretzel layer, making sure to seal edges to prevent layers combining later. Set in fridge for 30 minutes.
5. Combine room temp jello and strawberries and pour over cream layer. Cover and place in fridge to set for 2-4 hours.
Enjoy!

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POV: the viral dot cake trend grew up, paid bills, got overstimulated… and ordered an espresso martini. 🍸✨

This adult twist on the viral dot cake might be my favorite dessert reel yet. Fudgy brownies soaked with espresso martini, fluffy cream cheese frosting, crunchy rainbow nonpareils, and that ASMR sprinkle drop…Absolutely dangerous behavior.

I swear this feels like the perfect crossover between millennial nostalgia and Gen Z dessert chaos and honestly… I support it. 😂

The little spoon crack through the sprinkle topping + the espresso martini soak = elite.

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