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Santa Fe Chili

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
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    16 servings (4 quarts)


  • 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 chiles
  • 1 can (11-1/2 ounces) V8 juice
  • 2 envelopes ranch salad dressing mix
  • 2 envelopes taco seasoning
  • Optional: Sour cream, shredded cheddar cheese and corn chips


  • 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.
  • Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts
1 cup: 224 calories, 5g fat (2g saturated fat), 28mg cholesterol, 1513mg sodium, 28g carbohydrate (4g sugars, 4g fiber), 15g protein.

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  • nmharleyrider
    Apr 29, 2020

    I've lived in Santa Fe for years and have not found anything on restaurant menus like this. What makes it Santa Fe chile?

  • No_Time_To_Cook
    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!

  • Rosemary Swope
    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.

  • Ilovematty
    Feb 23, 2016

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

  • schamberlain
    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.

  • TheaB
    Dec 24, 2015

    Big hit with everyone

  • VictoriaElaine
    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!

  • wolfgirl714
    Mar 31, 2014

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

  • WPJohnson
    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.

  • CalR
    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.