Screamin’s Simple Party Etiquette Do’s & Dont’s

If they say, "bring nothing," and you decide to come empty-handed, show up and be helpful. Offer to help pour stiff drinks, clean up dirty plates or empty bottles, or wash and throw away paper plates. Even though you’re not bringing anything, you’re contributing by helping them enjoy the party they’re hosting. Your friends know you well enough to give you clear instructions without making you feel like an idiot.

To make a good impression and improve your odds of getting a future invite, I highly suggest not showing up empty-handed. You don’t need to bring much just think of something, a beverage, bag of chips or dip. I always have fun bringing something strange as it gets a good laugh. Every flavor of Pringles you can find, pork rinds, or Boone's Farm Tickle Pink Wine (good luck finding it!) always goes over well. It shows that you’re not just freeloading.

If you’re heading to a new friend's place you’ve never met before, I suggest not showing up with just yourself. Instead, bring something you know the host will enjoy and use. Try giving them some treats from your Liquor store to enjoy after the party. It’s the thought that counts.

Flowers. You might as well turn your man card in at the door. Flowers may seem like a thoughtful gift, but don’t bother unless you bring them with a keg of beer.

Nothing like overshadowing the hosts’ cooking and stepping on their toes by bringing a dish you expect them to serve that night. Plus how awkward if another friend brings the same dish. No need also to brag about how great your dish is. If it's good your friends will tell you.

Always check ahead with the host to make sure they have enough room. Plus we live in Michigan, outside is also a giant fridge. If your bringing a lot of beer might be good to bring a separate cooler to help save space.

I know your pets are the most behaved in the world. But unless you have permission from the host of the party. Leave Rocky at home. Hosts do not like to be surprised by furry guests.

Just to sum up what you should do when a host says, “there’s no need to bring anything, just yourself,” just remember these screamin' tips:

I love chili. A healthy Michigan Chili? Even better! I'm always looking for a great chili at one of our local restaurants, but I also make it at home. I've been trying to eat healthier, so I made some adjustments to the recipe I'd been using, and I liked the taste of the chili BETTER. Talk about a win/win. I started out with a recipe from thewholesomedish.com. I like it because it doesn't have fancy ingredients I don't have readily available and it has a five-star rating with nearly 3,000 votes.  Pro tip: when I search recipes, I always put "best" before it, for example, "Best chili recipe."  I think it helps bring better recipes to the top.

I try to shove as many fresh ingredients in as possible, aside from tomatoes.  I would love to use some fresh Michigan tomatoes, but I also love chili more in the winter, so that is a rough match-up.  I experimented with some low-sodium options and I still think the chili is delicious.  I recently started using poblano green peppers.  I love the added kick.  If you prefer your chili milder, I recommend regular green peppers.

I found a survey where people in Michigan were asked what ingredients make up their "best" chili.  CLICK HERE if you'd like to find out about the results.  The survey said Michiganders prefer ground beef and three-bean chili.  I usually use two, but the more the merrier.  My Michigan chili recipe is based on the survey findings, but I did use two, not three beans.  I know, I am a rebel.

1 pound of super lean beef. 90% or higher / lean ground turkey / or plant-based product substitute
1 poblano green pepper (green bell pepper for a milder taste)
1 red bell pepper
1 medium sweet onion
2 scallions
1 clove of garlic
a drizzle of olive oil
2 tablespoons of chili powder
2 tablespoons of cumin
2 cans of Ro-tel no-salt-added diced tomatoes
1 can of tomato sauce (12 oz)
1/2 small can of tomato paste (use more or less depending on how thick you like your chili)
2 tablespoons of Swerve brown sugar replacement (this is my favorite, but whatever sugar replacement you prefer)
a pinch of sugar
1 can of low-sodium red kidney beans (drained and rinsed)
1 can of low-sodium black beans (drained and rinsed)
1 1/2 cups of low-sodium vegetable broth (Kroger's Simple Truth)

Finely dice the garlic clove.  Chop the onion and peppers into small pieces.  I slice the scallions thin, but I don't bother to dice them.  Up to you to your personal preference on how you chop.  Obviously, it doesn't affect the taste.

Heat a small drizzle of olive oil in your chili (soup) pot.  Add chopped garlic, onions and peppers.  Cook on medium/medium-low for about 5 minutes.

Once our veggies are softened and fragrant, add your meat.  I like to add my spices right then too, but if you prefer, you can cook meat, then add spices.  Bottom line, throw your meat, chili pepper, cumin, swerve (sugar-free) brown sugar, a pinch of regular sugar (cuts down on acid level in tomatoes), and tomato paste.  Stir until well combined and the meat is thoroughly cooked.  I prefer to use a wooden spoon when cooking.  It's great for breaking the meat up.

Throw your two cans of Ro-tel, a can of tomato sauce, 1 1/2 cups of vegetable broth, and beans (drained and rinsed) into your pot. Stir well.

Let your chili simmer (cook on low) for about 30 minutes. Stir, turn off the heat, and let it sit for another 5-10 minutes. I think this chili is great without toppings, but a little cheese and sour cream never hurt anything in my book. Enjoy!