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Santa Fe Chili

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Serves 6


2 lb. ground beef
1 medium onion, diced
2 packet original Hidden Valley Ranch dressing mix
1 can white corn, (15 oz.)
1 can diced tomatoes, (20 oz.)
1 can Rotel diced tomatoes with chilies, (10 oz.)
2 cups water or beef broth
2 packets dry taco seasoning, (1 regular and 1 hot and spicy)
Toppings, Sour Cream, Cheese, and Corn Chips
1 can chili beans
1 can black beans, (15 oz.)
1 can kidney beans, (15 oz.)


  1. Preheat a large soup pot or Dutch oven over medium-high heat. Brown beef and onion until beef is no longer pink and onions are soft, about 10 minutes.
  2. Add all remaining ingredients except toppings and bring to a boil. Reduce heat to medium-low and simmer 2 hours.
  3. Can also be made in slow cooker. Heat 4 to 6 hours on high or 8 to 10 hours on low heat. Serve hot in bowls topped with your favorite chili fixings.
Course: Soup
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