With 20 years as a military wife to my credit, I have seen the advantages of going through belongings on a regular basis & purging the excess or unused items.  A military family is allowed just so much weight allowance for their household goods.  Any excess & they pay the difference out of pocket.

One of my most consistent prayers is asking God’s help with organizing my life better.  This has been foremost in my heart since I began the process of downsizing 32 years of accumulating STUFF.  Finding what I need when I need it prevents the extra stresses in my life, & getting rid of stuff I do not need clears clutter, also stress reducing.  ( In fact, as I am writing this, I have misplaced the sticker that needs to go on my car tag to prove that I DID register it for the next year!)  Pray for me please!!!

Spiritually speaking, I also think we need to regularly evaluate the CLUTTER of emotions…those irritations with others or the situations in life that can prevent us from seeing the blessings from God.

God CAN bring peace of mind, & He loves to hear our praise.  I have a little post it note in my sunroom where I do most of my praying & spending time with Him…it says, PRAISE FIRST. I really needed to be reminded of that today.  :-) I was feeling a bit weighed down with the clutter of life.

I promised a crockpot chili that can cook all day while we tackle just ONE clutter-filled area.  The reward will be a good dinner, the satisfaction of a job well done, & a life just a little more organized.

Confectionately Yours,


Crockpot Chili

2 lbs. ground beef
2 (16 oz) cans tomato sauce
1 (16 oz) can diced tomatoes
4 (16 oz) cans pinto beans
1 medium onion, diced
3 stalks celery, diced
1 (4 oz) can diced green chilies
2 tsp cumin
3 Tbsp chili powder
2 tsp garlic, minced  ( I use the kind already chopped & in a jar)
2 chipotle peppers in adobo sauce, chopped
1 tsp. cayenne (or less if you don’t like the heat)
1-1/2 tsp black pepper
2 c water
Corn chips & sharp cheddar cheese, for garnish

Brown ground beef & onions over medium heat. Drain the fat, & add all ingredients into the crock pot. Put on HIGH setting for 6 hours, or LOW for 8 hours. Top with corn chips & cheese when serving. Yields-About 3 quarts. Recipe freezes well for 3-6 months.

NOTE: A chipotle pepper is a smoked jalapeno canned in an adobo sauce. Find it in the Hispanic food aisle at the grocery store. There are several in one can, & I divide out the peppers with sauce into the amounts needed for this recipe into small plastic freezer containers, placed inside a larger bag. Be sure to date & label the bag.  One can is enough for about 4 batches of chili.

When freezing leftover chili, I use freezer bags, again dating & labeling the contents. (I keep a sharpie marker with my freezer bags & also in a little magnetic cup on the freezer.) I lay them on a cookie sheet so they will be flat, making them easy to stack when completely frozen.