Yesterday we were all gloating… it was 75*. We laughed in the face of Winter, happily sporting our flip flops and uploading images of the thermometers in our cars to InstaGram. We rolled down our windows and walked our dogs in Tshirts, toting water bottles for when we “broke a sweat.” We laughed on Facebook at how thankful we were to live in Florida, and how we would take our “White Christmas” laying out on the Worlds Whitest Beaches.
Apparently Winter didnt find the humor.
Today is a dreary, rainy, windy day… with a freeze warning in effect for tonight. *sigh* BUT it is a perfect night for Crock Pot Taco Chili….
Crock Pot Taco Chili
It is a well known fact that me in the kitchen most often results in either smoke or stitches, but this week I actually concocted something edible.
A few months ago we went to Wednesday Night Supper at church where they were serving “Taco Chili” – I nearly turned on my heels and left. I didn’t think that even SOUNDED appetizing. It isn’t that I don’t like tacos or chili… I just never would have put them together in one bowl. However, since my friends were there and the girls were “starving” we stayed. I have to admit – it was AWESOME. Like, I was considering getting seconds.
I mentioned it to my friend Jeannie and apparently she has been cooking it for years – I had never even HEARD of it until that night at Church… probably because it is not on any restaurant menu in Pensacola. Anyhow, she sent me the recipe but naturally I left it at home, so I called from the store parking lot and then tried to remember what she told me when I went inside. I know.
So my plan for shopping was anything Mexican-y or Chili-y was going in it! I just kept throwing stuff in the buggie and here is what I ended up with:
- Ground Chuck
- One yellow onion
- 2 packages of Taco Seasoning
- Large can of tomato Sauce
- Original Rotel
- One can Mexican Chili Beans
- One can Black Beans
- One can MexiCorn (didn’t know THIS existed either!)
- Small can of niblet corn
- One can dark red kidney beans
- Tortilla Chips
- Shredded cheese
- Sour cream (optional- the girls liked it)
I did this in two pots but Jeannie says she does hers in one. Since I AM a pro with the Crock Pot, I decided that was probably my best strategy. SO –
I browned the meat and onion together in one pan, added a cup-ish (I mentioned I don’t measure stuff, right?) of water and one package of Taco Seasoning. In the Crock Pot I put everything else -including the second Taco Seasoning -and then mixed in the meat and onions. I left the Crock Pot on low for about 3 hours.
Then I lined the bowls with Tortilla Chips and spooned the Taco Chili right into the center. I topped mine with a little bit of cheese, and the girls liked cheese and sour cream on theirs.
I have to tell you – it was AWESOME. I was pretty proud of myself. (not that this took any real skill here, but let me have my moment, k?) It also isnt too bad fat/calorie wise either…
Note: It’s EVEN BETTER the next day… so all you “no-leftover” people… just send it all to me!