We’ll get to my new chili recipe in a second! First, a re-cap of the day!
After going to the gym first thing this morning, my mom, sister & I headed to the Lilly Pulitzer warehouse sale that was taking place in nearby Oaks, PA. Even though we only were there in the last few hours of the sale, they still had tons of good deals; I was really impressed.
My first Lilly Pulitzer clothing item was a dress that I got for my bridal shower this past June.
Because it’s Christmastime, & I still have some shopping I need to finish up, I held back on my purchases. However, I did end up getting a really cute fleece with a ruffle collar that was originally $108 & marked down to $49!
On our way home from the sale, we decided to stop for frozen yogurt! We couldn’t possibly break the trend of eating fro yo as our Saturday lunch. 😉 I almost wasn’t going to snap another photo of the delicious stuff, but we all splurged on waffle cones today, so I figured it was worth some acknowledgement.
So good! A new addition to this week’s toppings were cookie pieces! This place has the best toppings!
I eventually made my way home, only to leave again for church, & then returned home to a meal that had been cooking in the crock pot all day.
Chili Beef Stew
- About 1 lb. beef “chunks”
- 1 can tomato sauce
- 1 can diced tomatoes
- 1 can light red kidney beans
- 1 can tomato paste
- 1 green pepper, chopped
- 1/2 yellow onion, chopped
- Salt, pepper, & garlic salt to taste
- Mix all ingredients together in a crock pot.
- Cook on low for 7-8 hours.
- Serve topped with cheese!
So delicious & perfect for a frigid Saturday! Chris commented that he really liked switching out the ground beef for the beef chunks! It definitely changed up the texture.
For some reason, I feel like I got nothing done today, yet I’m really tired. I’m going to try to cross a few things off my to-do list, then get a good night’s sleep to be prepared to finish up everything that didn’t get done today tomorrow!
Stop by tomorrow for the giveaway I hinted at yesterday!