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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.

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