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Santa Fe Chili
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|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.)|
- 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.
- Add all remaining ingredients except toppings and bring to a boil. Reduce heat to medium-low and simmer 2 hours.
- 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.
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