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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Santa Fe Chili Recipe

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This recipe for Santa Fe Chili is from Cooking in the Cleveland Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs ground beef or turkey
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
2 envelopes ranch salad dressing mix
2 envelopes taco seasoning
Sour cream, shredded cheddar cheese and corn chips, optional
Directions:
Directions:
1. In a large skillet, cook beef/turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker.

2. Stir in the beans, corn, tomatoes, Rotel, salad dressing mix and taco seasoning.

3. Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cheese and corn chips if desired.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
20 min.

 

 

 

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