If you want help saving money on groceries or budget-friendly recipes follow along! We are sharing our favorite go-to meals that will help stretch your dollar and will be a family favorite!

Cowboy candy chili:
2lbs ground meat (we use beef or venison)
1 quart of tomatoes sauce
Broth (just enough for the consistency you like)
1 pack of your favorite chili seasoning
1 sweet onion
1-2 diced sweet peppers
3 cloves of garlic
Season meat with your favorite seasoning. I used Montreal steak seasoning!

You can add beans too! My family prefers no beans.

Top with cowboy candy cheese and sour cream!

Cowboy candy hack:
Canned jalopenos suatues in brown sugar and butter

Canned cowboy candy: Courtesy of Ball Canning
3 cups vinegar, ACV or white (at least 5% acidity)
2 tsp salt
4 cups sugar
6 cloves garlic, sliced
2 tsp. turmeric
½ tsp cayenne powder
2 tsp. mustard seeds
4 pounds jalapenos, sliced into ¼ inch rings

DIRECTIONS
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

NEXT, TIME TO COOK!
Combine all ingredients except jalapenos in a large saucepan and bring to a boil over high heat, stirring to dissolve sugar.

Add jalapenos slices, lower heat to medium and simmer for 15 minutes, until jalapenos are dark green and have begun to absorb some of the brine.

NEXT, LET’S CAN IT!
Ladle hot jalapenos into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed