Santa Fe Chili Recipe
- 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).
1 cup: 224 calories, 5g fat (2g saturated fat), 28mg cholesterol, 1513mg sodium, 28g carbohydrate (4g sugars, 4g fiber), 15g protein.
Reviews for Santa Fe Chili
"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!"
"Awesome chili! We loved it. Added a little more V-8."
"Big hit with everyone"
"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!"
"the whole family loved it and voted this is the only chili I am to make from now on"
"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."
"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."
"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!"
"Simple and delicious!"
" I halved the recipe to fit my 3.5L crockpot, omitted the corn since I have never much liked the sweet it brings and added some minced jalapeno plus a few red pepper flakes to boost the heat. Followed another reviewer's lead and added spicy V8. YAHHH!!!"
"this recipe is da bomb."
"I like my chili the way this recipe is made and it's ingredients. But it must be some other Santa Fe than New Mexico, where they don't add tomato to their chile con carne. The red color comes from ground chile, either ground pods, frozen or powdered. It's pure chile w/o the complex spices added. The recipe above, Santa Feans call Texas chili. In the restaurants you will not get Texas style chili. They do not offer it. Here's the difference. Even how they spell chile. http://voices.yahoo.com/chile-con-carne-mexico-style-8838059.html"
" Someone gave me this recipe several years ago--as Santa Fe soup--and it immediately became a cool-weather favorite of my family and friends! It is delicious...whatever you choose to call it! :-) (Btw, my recipe calls for dumping in all the beans straight from the cans...no rinsing or draining--even easier! )"
"Just making sure this recipe only needs 1 small- 11 1/2 oz can of V-8? It doesn't seem like enough liquid. My chili has more broth usually. Let me know, it sounds good otherwise!"
"I think the recipe for this chili sounds just fine, no matter what you call it."
"We made it without the envelopes of ranch dressing (high sodium content) and served with sour cream. Delicious!"
"Thank you for the recipe. I may make a few changes to suit my family, but I appreciate the basic ingredients. "
"This is awesome! We live in Texas and really enjoy our chili, with or without beans and this one is EZ and has a rich and delicious taste! Grab some crackers or cornbread and enjoy this hardy meal!"
"Made about a year ago and it was great and easy. Thanks for the reminder. Will make again!"
"Five Star delicious and easy chili recipe. Made once; making again now for Saturday afternoon. Love the ease of making this (brown the meat then throw everything in crock pot and let it cook) and the variety of beans in this recipe. Going to add jalapeno slices to my bowl of chili, along with the cheese and sour cream, since I prefer my chili with a little heat!"
"Everyone loved it!"
"This was awesome and made so many left overs!! I will be adding this to my cold weather cook book. :) Love, Love!"
"Top notch recipe!"
"My husband does not like beans, so I cut back the recipe to one can of kidney beans and one can of pinto beans (no black beans or corn). He loved this recipe and so did the rest of our family!! Definitely would make it again!"
"This is a GREAT recipe. I made this for football Sunday at a local watering hole. I used an 18 qt roasting pan. Everyone loved it and there were NO leftovers!! I will definitely make this again!"
"Made this for a bunch of hungry firefighters and they thought it was great. I used the spicy V-8 juice and added a little hot sauce and red peppers, for just enough heat."