We’ve had a few cool days this past week here in Florida. Because it’s been a little cooler, I’ve finally had more of an urge to get out and exercise more. This week I am trying to stay consistent with 1 hour, 6 day a week, of physical activity. Mostly I have been walking really fast, and trying to get in as much running as I can handle. I go out while my son is in school, or put him in the stroller. It hasn’t been easy, but I’ve had some encouragement from Aggie which has helped tremendously. I love when we can share our walks together. It’s so hard to make the time for myself. But I know if I don’t dedicate the time for me now, and get into a routine, no one else will offer it up for me. I also want to get back on my bike, but my little pawn store bike is beyond disrepair since the last time it fell (it has no kickstand). So I will be going to get another, possibly new this time, bike soon.
For one of the cool days last week, I wanted to make a big bowl of comforting chili. This recipe is far from a Texas authentic recipe, but it is very tasty and more nutritious because it has lots of beans and veggies. To make things easier, I use chili beans. Bush’s beans are my favorite. I also add black beans and corn to this chili. You can adjust the amount of heat by adding more or less chili powder. I only add just a bit so it’s not too spicy for my son.
Yield: Serves 4
1 lb ground beef
1 large onion, diced
1 red bell pepper, diced
1 yellow or green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, diced
2 cups kernel corn, I used frozen and defrosted
2 - 16 oz cans chili beans, I used mild sauce
1 - 16 oz back beans
1 - 28 oz can tomato sauce
1 - 6 oz can tomato paste
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon dried oregano
1 teaspoon dried cilantro
1/2 teaspoon or more chili powder, to taste
1 - 12 oz bottle Mexican beer, or 1 1/2 cups beef broth
salt and pepper
1. Preheat a large soup pot. Drizzle with olive oil. Add ground beef, chopped onions, bell peppers, celery and garlic to pot. Brown meat and cook veggies until tender. Add corn, beans, tomato sauce and tomato paste. Add spices and beer. Bring to a boil and reduce to a simmer.
2. Simmer for at least 1 hour. Stirring occasionally.
3. Serve with saltines or corn bread.