Happy Monday all! Today went by real quick, all of a sudden it was the end of the day and I was cruising home and off to the gym. I slept in this morning to extend the weekend just a little bit longer and when I saw 23° on my weather app this morning boy was I glad I did!! Brrrr the winter is fast approaching.
This colder weather called for some cozy chili, a staple in my meal-planning, but never before made in our one-and-only engagement present, the Slow-Cooker.
Just like the pulled pork, there was very little prep and when it was time for dinner (usually around 9 pm for me) the only required work was scoop, pour, cover in cheese, indulge!
Slow-cooker Ground Beef Chili
- 1 pound 85% lean ground beef
- 1 chopped green bell pepper
- 1/4 cup dry red wine or water, I used Sutter Home Zinfandel
- 1 tablespoon chili powder
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
- ¼ teaspoon salt
- Dash of red pepper flakes
- 2 garlic cloves, chopped
- 1 (19-ounce) can kidney beans, undrained
- 1 can black beans, undrained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 6-ounce can tomato paste
- 6 tablespoons (1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
- Cook the ground beef in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped pepper and the next 9 ingredients (pepper through garlic), and cook for 7 minutes or until pepper is tender.
2. Place meat mixture in an electric slow cooker, and stir in beans, tomatoes, and tomato paste. Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese.
Note: The chili can be made on the stovetop if you don’t have a slow cooker. I did this for a while, it’s certainly not as flavorful but still very tasty :)After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.
While the chili was slow-cooking it’s way to awesomeness, I got a little bored and decided to make dessert for us too. I made cookies last weekend so decided to mix it with dark-chocolate brownies based off this Cooking Light recipe:
Cooking Light: Fudgy Brownies
- 4 1/2 ounces all-purpose flour (1 cup)
- 1/2 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/3 cup butter
- 2 ounces dark chocolate, chopped (1 bar Hershey’s dark, 1 bar Cadbury’s Twirl)
- 1 cup granulated sugar
- 1/4 cup skim milk, 1 TB whole milk
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 1 large egg
- Cooking spray
- Preheat oven to 350°.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl; stir with a whisk.
- Place butter and chocolate in a medium microwave-safe bowl, and microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth, and set aside. Cool slightly. Add 1 cup sugar, milk, 1 teaspoon vanilla extract, egg yolks, and egg; stir with a whisk to combine. Add butter mixture to flour mixture, stirring just until combined. Pour batter into an 8-inch square metal baking pan or 9X13 baking pan coated with cooking spray.
- Bake for 20 minutes or until a wooden pick inserted in center comes out almost clean.
We ate ours heated up in the microwave for about 20 seconds with whipped cream on top, YUM! What a great way to end the weekend: chili, wine, and brownies.
I didn’t have too much energy or motivation to head to the gym so I researched some interval workouts for the elliptical. Thanks to Tina from Carrots n Cake for this awesome (and super quick) workout, I adjusted it to the elliptical for tonight.
- 0 -5 mins –> Easy 5.0 MPH, Level 8
- 5 – 7 mins –> 5.0 MPH, Level 7
- 7 – 9 mins –> 5.2 MPH, Level 7
- 9-11 mins –> 5.5 MPH, Level 6
- 11 -16 mins –> 5.6 MPH, Level 6
- 16 – 21 mins –> 5.0 MPH, Level 7
- 21 – 22 mins –> 5.5 MPH, Level 6
- 22 – 23 mins –> 6.0 MPH, Level 5
- 23 – 24 mins –> 5.0 MPH, Level 7
- 24 – 25 mins –> 6.0 MPH, Level 5
- 25 – 26 mins –> 5.0 MPH, Level 7
- 26 – 27 mins -> 6.0 MPH, Level 5
- 27 – 30 mins –> 5.5 MPH, Level 6
Followed by an awesome total body workout to be posted tomorrow. Dinner is STILL cooking, salmon taking longer than I thought. Have a great night!
Do you like chili when the weather gets cold? Slow-cooker or Stove-top?
Have you done any good interval workouts lately?