FALL COLORS. Fall marks the transition from summer to winter. During this season, for a few short weeks, you will experience the phenomenon of green leaves of many trees and shrubs taking on various shades of red, yellow, purple, black, orange, pink, magenta, blue and brown. The transition can be stunning and breathtaking.

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As the days grow colder and shorter and the skies turn gray many find themselves spending more time indoors and reveling in the comforts of sweaters, hot drinks and home cooked meals. We have included one of our favorite fall dishes below (3-3-3 Chili) as well as some of our favorite Tumi products in fall colors.

REMINDER: Now is the time to start thinking about your holiday gifts! We are working on a compilation of items suitable for clients and employees that will be sent out with our next e-blast.

3-3-3 Chili Recipe – Linda Arceo


  • 5 slice(s) bacon, cut into ½-in. pieces
  • 1 pound(s) beef chuck, trimmed and cut into ½-in. pieces
  • 8 ounce(s) hot Italian sausage (about 2 links), casings removed
  • 2 tablespoon(s) olive oil
  • 1 medium onion, chopped
  • Kosher salt and pepper
  • 1  green bell pepper, cut into ¼-in. pieces
  • 1  jalapeno (seeded, if desired), finely chopped
  • 1 clove(s) garlic, finely chopped – I added 3 to mine.
  • 1 28-oz can(s) crushed tomatoes
  • 1 tablespoon(s) Tabasco sauce – Texas Pete’s Hot Sauce is what I used
  • 1 tablespoon(s) chili powder
  • 1/2 teaspoon(s) ground cumin
  • 1 teaspoon(s) pickled jalapeño juice (optional)
  • 1  chile de arbol pepper, crushed, or ¼ tsp cayenne pepper
  • 1 – 15 ounce(s) can pinto beans, rinsed
  • 1 – 15 ounce(s) can black beans, rinsed
  • 1 – 15 ounce(s) can of red kidney beans, rinsed
  • Shredded cheeses (such as Muenster, Monterey Jack and/or Cheddar)
  • sliced avocado, radishes and tortillas, for serving

I also added; halved black olives and drained canned corn.
Tostitos hint of lime tortilla chips are perfect for dipping.


Cook the bacon in a large saucepan over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel–lined plate.

Add the beef to the pan and cook until browned, 6 to 8 minutes. Transfer to a second plate and set aside. Pour off any liquid and return the pan to medium heat. Add the sausage and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes. Transfer the sausage to the plate with the beef.

Wipe out the pan and heat the oil over medium heat. Add the onion and ½ tsp salt and cook, stirring occasionally, for 5 minutes. Add the bell pepper and jalapeño and cook, stirring occasionally, until the vegetables are just tender, 5 to 6 minutes. Stir in the garlic and cook for 1 minute.

Add the crushed tomatoes, Tabasco, chili powder, cumin, jalapeño juice (if using), ½ tsp each salt and pepper, and 3 cups water and bring to a boil. Return the beef and sausage to the pan add the chile de arbol and simmer, covered, for 30 minutes.

Add the beans and reserved bacon and simmer, uncovered, until thickened, 45 to 55 minutes more. Serve with the cheese, avocado, radishes and tortillas, if desired.