Saturday when we went on our little ice cream cone excursion, my husband and I thought it would be a good idea to find a 6 mile loop around our area that we could run for our 10k coming up at the end of August. So we reset our mileage thing on our car (I have no idea what that's called) and started driving. I started to become really worried when we hit mile four....I honestly couldn't believe how far that was and I actually ran four miles the other day! It's kind of amazing to see. I then got more freaked out when we finished our 6 mile loop and realized that we are going to be running that far in just a few short weeks.
I honestly can't believe I'm going to be running that far. I know it may not seem like much to serious runners who are running 12-20 miles a day, but for someone like me who was basically a couch potato and now a few short months have passed I'm going to run 6.2 miles. I don't want to sound prideful or anything, but I am freaking proud of myself!
Thought this was cute :)
Anyways onto what I had for dinner last night:
The other day I was standing in my kitchen and I suddenly wanted it to be fall. I was thinking of how good a bowl of soup sounded and cuddling on the couch with my hubby watching football. I love fall, it's not too hot, the trees start changing colors, and life starts slowing down. I kind of love it.
So when I was watching the weather the other night and it said that it was only supposed to be 80 degrees in our area, I got a little too excited. I decided that Taco Chili was on the menu and I didn't care if it was too hot, I wanted to make it!
Whenever I make chili of any kind, I pretty much rummage through my canned food and dump in what I have. It just so happens that I was feeling like taco chili, and I had all the ingredients in my pantry already. Which is always a good thing!
Here is is:
I like my Taco Chili a little on the spicy side, but not too spicy that my face is burning off. Since I had some jalepenos in my produce drawer I thought they would be great to add to my chili. Turns out it was a good decision. It ended up being just a little spicy. Just the way I like it. Now, my husband on the other hand likes things really spicy and likes to add Tobasco Sauce to everything. Me? Not so much.
Recipe:
1 Pound of Ground Beef
1 14 oz can of black beans-drained and rinsed
1 14 oz can of Kidney beans-drained and rinsed
2 cans of diced chilies
1 14 oz can of Diced Tomatoes
1 can of Corn-drained
1 package of Taco Seasoning
1 cup of Beef Broth
1 onion chopped
1 green pepper chopped
1 red pepper chopped
1 jalepeno pepper chopped
1 tablespoon of cumin
Instructions:
Brown ground beef in skillet with chopped onion until cooked. Add meat and all other ingredients in crockpot and cook on low for 6-8 hours. The mixture will be super thick, but as it cooks it makes it's own juices. But if you want it to be less thick then just add some more beef stock. Serve with grated cheese and tortilla chips.
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