Santa Fe Chili
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
This colorful and hearty chili is perfect for heartwarming, holiday get-togethers. My family has been enjoying it for years.
Laura Manning Lilburn, Georgia
Santa Fe Chili Recipe
Santa Fe Chili
2 lb. ground beef
1 medium onion, chopped
2 cans (16 oz. each) kidney beans, rinsed and drained
2 cans (15 oz. each) black beans, rinsed and drained
2 cans (15 oz. each) pinto beans, rinsed and drained
3 cans (7 oz. each) white corn, drained
1 can (14.5 oz.) diced tomatoes, undrained
1 can (10 oz.) diced tomatoes and green chilies
1 can (11.5 oz.) V8 juice
2 envelopes ranch salad dressing mix
2 envelopes taco seasoning
Sour cream, shredded cheddar cheese and corn chips, optional
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5 or 6 quart slow cooker. Stir in beans, corn, tomatoes, juice, salad dressing mix and taco seasoning.
Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cream cheese and corn chips if desired. 16 servings (4 quarts)
(Recipe for Santa Fe Chili was on www.tasteofhome.com, 2014)
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