Santa Fe Chili Recipe

4.5 33 44
Santa Fe Chili Recipe
Santa Fe Chili Recipe photo by Taste of Home
Publisher Photo

Santa Fe Chili Recipe

Read Reviews
4.5 33 44
Publisher Photo
This colorful and hearty chili is perfect for heartwarming, holiday get-togethers. My family has been enjoying it for years. —Laura Manning of Lilburn, Georgia
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours

Ingredients

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 3 cans (7 ounces each) white or shoepeg corn, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 can (11-1/2 ounces) V8 juice
  • 2 envelopes ranch salad dressing mix
  • 2 envelopes taco seasoning
  • Sour cream, shredded cheddar cheese and corn chips, optional

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the 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, cheese and corn chips if desired. Yield: 16 servings (4 quarts).
Originally published as Santa Fe Chili in Country Woman Christmas Annual 2005, p101

Nutritional Facts

1 cup: 224 calories, 5g fat (2g saturated fat), 28mg cholesterol, 1513mg sodium, 28g carbohydrate (4g sugars, 4g fiber), 15g protein.

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 3 cans (7 ounces each) white or shoepeg corn, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 can (11-1/2 ounces) V8 juice
  • 2 envelopes ranch salad dressing mix
  • 2 envelopes taco seasoning
  • Sour cream, shredded cheddar cheese and corn chips, optional
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix and taco seasoning.
  2. Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cheese and corn chips if desired. Yield: 16 servings (4 quarts).
Originally published as Santa Fe Chili in Country Woman Christmas Annual 2005, p101

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Reviews forSanta Fe Chili

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MY REVIEW
No_Time_To_Cook User ID: 6334849 271892
Reviewed Aug. 17, 2017

"Excellent, but I did need to add additional seasonings to give it more heat. I used the Spicy V8 Juice, Crushed Red Pepper and Cumin. I also only used 1 envelope of ranch salad dressing (just concerned about sodium). Will definitely make again!"

MY REVIEW
Rosemary Swope User ID: 1654672 265303
Reviewed Apr. 29, 2017

"We enjoyed this for dinner tonight. Made half a recipe to fit in our slow cooker. Very easy to make, and has a wonderful flavor. Thank you for sharing this recipe."

MY REVIEW
Ilovematty User ID: 8607813 244358
Reviewed Feb. 23, 2016

"Awesome chili! We loved it. Added a little more V-8."

MY REVIEW
schamberlain User ID: 8299832 242786
Reviewed Jan. 28, 2016

"I wasn't sure about the seasoning packets but wow this is the best chili. I did change one thing because my husband doesn't like ground beef, i used ground lamb...amazing. thank you for the recipe. Even better next day."

MY REVIEW
TheaB User ID: 6624387 240172
Reviewed Dec. 24, 2015

"Big hit with everyone"

MY REVIEW
VictoriaElaine User ID: 3422096 58583
Reviewed Sep. 9, 2014

"I used all the ingredients the recipe calls for, but made quite a few changes to the amounts & measurements. I only used 1 can of each of the beans, cut way back on the corn & used 4 cups of V8 juice. I also only used 1 packet of each of the seasonings. Loved it the way I made it!"

MY REVIEW
wolfgirl714 User ID: 7452079 134139
Reviewed Mar. 31, 2014

"the whole family loved it and voted this is the only chili I am to make from now on"

MY REVIEW
[email protected] User ID: 7496809 141440
Reviewed Mar. 29, 2014

"Made it just as written and it was great! I will now try the spicy V8 and red pepper next time. This is a keeper."

MY REVIEW
CalR User ID: 5718504 82590
Reviewed Mar. 27, 2014

"Delicious! I added the Crushed Red Pepper flakes as suggested by another poster, and I put in about a teaspoon of ground cumin seed as well as about 1.5 teaspoons of dried cilantro."

MY REVIEW
mjmurphy User ID: 1434956 54022
Reviewed Mar. 19, 2014

"Because of all the good ratings, I made this recipe today for lunch. Only made 1/4 recipe since I am cooking for 2 and didn't want a lot of leftovers if we didn't care for it. Wish I had just halved the recipe! This is fantastic! Unlike any chili we have ever eaten but it really is great. Had to make a special trip to the store for the corn chips as we don't keep that kind of thing on hand but so glad we made the effort. They really added that extra touch to a truly great and easy meal. Thank you so much!"

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