Santa Fe Chili
Prep Time: 20 minutes
Cook Time: 4 hours
Yield: 16 servings (4 quarts)
2 pounds 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 or shoepeg corn, drained
1 can (14.5 oz) diced tomatoes, undrained
1 can (10 oz) diced tomatoes and green chilies
1 can (11/5 oz) V-8 juice
2 envelopes ranch salad dressing mix
2 envelopes taco seasoning
Sour cream, shredded cheddar cheese and corn chips, otional
In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain.
Transfer to a 5-6 qt. slow cooker. Stir in beans, corn, tomatoes, juice, salad dressing mist 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.