3.5 Miles Speedwork & Coffee Chili

I wasn’t as excited about tonight’s speedwork.  I was tired after a long day at work and was not feeling ready to take it on by myself.  It helped when Maggie called and said she could make the run after all – I probably wouldn’t have pushed myself as hard tonight without someone else pushing me!  Tonight’s plan was 2 speedy one miles, with walking/jogging half miles before, in between and after.  Our splits:

• 1/2 mile:  10:34 pace
• 1st mile:  8:44 !!
• 1/2 mile:  15:23 pace
• 2nd mile:  9:00 !
• 1/2 mile:  13:39 pace
• Total:  37:30 (10:43 average pace)

Although I wasn’t happy with the overall average pace, I was ecstatic with the speedy miles.  Until today, my fastest one mile was 9:11.  Not only did I beat that pace on both miles, but I ran a mile in 8:44!  It’s just one mile, but it felt awesome to hold that pace for so long.  Of course the half mile following it was almost entirely walking, but we still had a strong second mile too.

My right ankle (on the outside) started to hurt when I started walking, but felt better when I was running.  Any ideas what that could be about?  My feet (and toes) were sore again after this run.  I may give the shoes one more chance on an easy run tomorrow, but I am seriously debating whether I should return them and get the Asics instead.  They might be heavier, but I don’t feel like I’m hitting the ground so hard with every step I take.  At the same time, I’ve now worn the Brooks twice in mud, so the bottoms are not very clean.  Although Luke’s Locker has a 30 day return policy, I’m not sure they would accept them back.

Dinner

I made a Coffee Chili recipe based on Mark Bittman’s Espresso Black Bean Chili in How to Cook Everything Vegetarian.  I had made it once before and it was delicious.  Tonight’s was not quite as good, and I think I know why.  All ingredients can go into one pot.  Bring the mixture to a boil, then simmer covered for about 30 minutes.

Into the pot:

• 2 cans tomatoes (Italian flavored is best)
• 1 (15 oz) can black beans, rinsed
• 1.5 cups (decaf) coffee
• 1 yellow onion
• 2 tbsp garlic
• 1 tbsp cinnamon
• 1 tbsp chili powder
• 3 tbsp brown sugar

This recipe reminds me of Cincinnati chili (made with cinnamon and chocolate) – just without the meat and without the chocolate.  The addition of coffee is interesting.  You definitely do not taste coffee in the chili, but it adds a nice flavor.  I used decaf because we were eating at 8 PM and I wanted to be able to sleep tonight, but I know even decaf has a little caffeine in it.

I think I had two downfalls in tonight’s chili.  It was still good, but my first attempt was better.  First, I didn’t saute the onions with the garlic before adding the other ingredients.  They all got thrown in together because I was in a hurry.  Second, I think it’s all in the tomatoes you use.  Last time I used Italian tomatoes.  This time my husband, trying to be healthier, picked up “no salt added” basil and oregano.  Still a good flavor, but I think we were missing the salt.

I also ran into some issues with the brown sugar.  It was so hard I couldn’t get any out of the container!  I used an old trick to soften the sugar.  You put a piece of bread in and the brown sugar will break up.  I’m not sure what the science behind this is, but I know it works!

In just 30 minutes I was able to scoop out enough brown sugar for the chili.  I left the bread in overnight, so hopefully my brown sugar will be in good shape tomorrow.  Have you ever tried this trick?

What is your favorite chili recipe?