If you’re one of those people who “think” they don’t like to entertain but realize it’s probably their turn to pay a few friends back—well, this post is for you.

“Seize the moment.”

Now that fall has officially arrived, this is the easiest time to host. Jump on this opportunity before the holidays, before everyone expects you to pull out ALL the bells and whistles.

A couple weeks ago, Jon and I threw this “party” together in literally just a few hours.

“A few flowers, a big pot of chili, and a stack of grilled cheeses, and suddenly you’re Martha Stewart.”

While the chili is simmering, take a few minutes to set the table and chop the condiments. Place them in serving bowls, cover with plastic wrap, and refrigerate until ready to serve. Round up serving spoons for each bowl, and have them ready to go.

“I’ve never seen people more excited about having Fritos for dinner. It’s the little things in life.”

My favorite chili recipe, Smokin’ Hot Chili, is from Leslie’s Party Diaries on page 92. It’s exactly what you expect chili to taste like. For a milder version, use less cayenne pepper and mild Rotel.

Smokin’ Hot Chili

SERVES 6 TO 8

1½ pounds ground chuck

2 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, minced

2 teaspoons salt

½ teaspoon red pepper

½ teaspoon ground cumin

½ teaspoon dried oregano

2 tablespoons chili powder

2 (10-ounce) cans diced tomatoes and green chiles, undrained

1 (8-ounce) can tomato sauce

1 (16-ounce) can pinto beans, undrained

1 (16-ounce) can red kidney beans, undrained

Toppings: shredded Cheddar cheese, sour cream, chopped red onion, sliced green onions, chopped cilantro, radishes, Fritos corn chips

Saltine crackers

Cook ground beef in hot oil in a Dutch oven over medium-high heat, stirring often, until meat crumbles and is no longer pink. Remove beef from skillet with a slotted spoon to paper towels to drain; reserve 1 tablespoon drippings in Dutch oven.

Add onion and garlic to Dutch oven; cook over medium heat, stirring often, until translucent. Stir in salt and next 8 ingredients; bring to a boil. Reduce heat, and simmer 30 minutes, uncovered; cover and simmer 1½ hours.

Serve with toppings and crackers.

Leslie Likes: Rotel diced tomatoes and green chiles

Leslie Byars Register

Yields 6-8 Servings

Smokin' Hot Chili

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Ingredients

• 1½ pounds ground chuck
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons salt
• ½ teaspoon red pepper
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• 2 tablespoons chili powder
• 2 (10-ounce) cans diced tomatoes and green chiles, undrained
• 1 (8-ounce) can tomato sauce
• 1 (16-ounce) can pinto beans, undrained
• 1 (16-ounce) can red kidney beans, undrained
• Toppings: shredded Cheddar cheese, sour cream, chopped red onion, sliced green onions, chopped cilantro, radishes, Fritos corn chips
• Saltine crackers

Instructions

1. Cook ground beef in hot oil in a Dutch oven over medium-high heat, stirring often, until meat crumbles and is no longer pink.
2. Remove beef from skillet with a slotted spoon to paper towels to drain; reserve 1 tablespoon drippings in Dutch oven.
3. Add onion and garlic to Dutch oven; cook over medium heat, stirring often, until translucent.
4. Stir in salt and next 8 ingredients; bring to a boil.
5. Reduce heat, and simmer 30 minutes, uncovered; cover and simmer 1½ hours.
6. Serve with toppings and crackers.

7.8.1.2

5

https://dearpartydiary.com/the-unfancy-party/

“And the icing on this unfancy evening…”

We passed Oreo Thins for dessert—directly out of the package! (I had no idea you could have 4 for only 140 calories until the other night. Sweet.)

See, it doesn’t always have to be fancy or expensive. It’s the thought that counts.

“Tag, you’re it!”