First off we need to discuss this ASAP:
Friends, this is an a cappella meets beatbox slash dub-step style – Taylor Swift cover. I didn’t even know it was possible, yet there it is. Ugh, I just love it so much. Dare I say it’s better than the original?
I don’t think I’ve mentioned it on the blog yet, but I’m doing a Ragnar relay race next month – and we have a really awesome all female blogger team! For those not familiar with Ragnar, it’s a 200 mile relay race that takes place over 2 days and 1 night. We pack 12 people into 2 vans and run non-stop from Wickenburg to Tempe. It is going to be a BLAST. Like a giant running sleepover
We had our first team meeting last Friday at Ari’s house – which of course was a pot luck. I was scrapped for time so I made a batch of this chili and threw it in the crock pot.
But there was a time when I despised chili. It just kinda freaked me out due to it’s monochromatic color and chunkiness. But since Lance liked chili, I finally decided to try my hand at making my own.
That one pot of my homemade chili changed my mind for good. The texture and looks didn’t seem to matter much after I tried one that tasted great. Since then I’ve made my fair share of chili’s and I’ve switched up the flavors pulling inspiration from a variety of different things.
Enter this taco chili. We love taco’s and those flavors seemed to lend themselves well to a big pot o’ chili. I browned the meat and sprinkled in some of my favorite taco seasoning (I make my own!). Then I stirred in the usual chili ingredients like the tomatoes and beans. I still wanted to keep the Mexican feel so I used half pinto beans and half kidney.
If you want to adapt this recipe for the crock pot: Once you have browned the meat and cooked the onions and garlic, add the taco seasoning. Transfer mixture to a crock pot and add tomato sauce, kidney beans and pinto beans. Depending on how much liquid you like in your chili, you may want to drain the liquid from the diced tomatoes before adding to the crock pot. Cook on high for 4 hours or low for 6.
- 1 Tbsp olive oil
- 1 lb ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 ½ Tbsp taco seasoning
- 1 (8 oz) can tomato sauce
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can pinto beans, drained & rinsed
- 1 (15 oz) can kidney beans, drained & rinsed
- Salt and pepper
- In a large Dutch oven or crock pot heat oil over medium high heat. Cook turkey until mostly cooked through. Add in onion and cook until softened, 3-5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Sprinkle taco seasoning over the turkey mixture and stir to mix in.
- Pour in tomato sauce, diced tomatoes, and beans, bring mixture to a boil. Reduce heat to low and simmer for 20-30 minutes or until chili has thickened. Season with salt and pepper to taste.
- If desired, serve with tortilla chips, shredded cheese, sour cream and cilantro