I've been keeping journals since I was in the 3rd grade and I'm so glad to share some of my most intimate life moments with you here!  Here, you'll find inspirational stories of clients, my journey as a wife and first-time mother and other adventures I have that makes my world go 'round. So please, sit back, grab some coffee ( or my personal favorite, a good ol' fashioned Arnold Palmer!) and enjoy exploring my latest work! Thanks for stopping by and happy reading!

welcome to my



2016: Let's Do This, Alaska Living, The Wives Club

February 24, 2016


As small as I am, I LOVE to eat! No seriously…I’m never without snacks…like EVER. So one of my goals for the year was to try a new recipe every month. I honestly can’t remember if I tried anything special last month, but this year, I’m going full force! Although it is one of the warmest winters on record here in Alaska, trust me. It’s STILL cold. This means, I’m living in my thick and cozy sweaters and riding boots, I can’t properly start my day without a warm cup of tea or apple cider and eating something warm for lunch or dinner is basically a necessity. I’ve loved chili as long as I can remember and a few days ago, I finally attempted to make it from scratch for the first time and it was pretty darn good if I do say so myself!!

A Classic Chili Recipe | The Wife Life | Sachel Samone Photography

Chili is a perfect warm remedy to any cold day! I know there are so many bolder recipes out there, but with this being my first time, I wanted to try a more classic recipe.

1 1/2 pounds lean ground turkey (you can definitely use ground beef if you prefer!!)
1 onion, chopped
1 small green bell pepper, chopped
2 garlic cloves, minced (If you’re pressed for time or can’t find garlic cloves, you can find pre-minced garlic in any grocery store.)
2 (16-ounce) cans red kidney beans, rinsed and drained (if you want a more saucier-chili, leave one can undrained.)
2 (14-1/2-ounce) cans diced tomatoes
2 to 3 tablespoons chili powder
**1 teaspoon salt
**1 teaspoon pepper
**1 (or 10) teaspoon(s) ground cumin ( I definitely added more than a teaspoon to add more flavor!!)

**When it comes to spices, add as much as you like! Ethan and I both love really bold flavors, so I definitely went a little crazy on the spices.**


Cook first 4 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Place mixture in 5-quart slow cooker; stir in beans and remaining ingredients. Cook at HIGH 3 to 4 hours or at LOW 5 to 6 hours.

Note: If you want to thicken this saucy chili, stir in finely crushed saltine crackers until the desired thickness is achieved.

Guys…It came out SO good! And not only did I like it, but it was husbae approved, which makes me feel like wife of the year!! I’ll definitely be experimenting more with the recipe to add different flavors, but I think we have a winner!!


Do you have a favorite winter dish? If you do, let me know! I’m always looking for different recipes to try! If not, give this a try and let me know how it turns out and let me know how it turns out! I can’t wait to hear from you!

Happy Eatin’!!

A Classic Chili Recipe | The Wife Life | Sachel Samone Photography

Sachel Samone Photography | Alaska Glamour and Elopement Photographer | www.sachelsamone.com