CHILI WITH V8 JUICE RECIPES

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SANTA FE CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME



Santa Fe Chili Recipe: How to Make It - Taste of Home image

This colorful and hearty chili is perfect for heartwarming, holiday get-togethers. My family has been enjoying it for years. —Laura Manning of Lilburn, Georgia

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 04 hours 20 minutes

Prep Time 20 minutes

Cook Time 04 hours 00 minutes

Yield 16 servings (4 quarts).

Number Of Ingredients 12

2 pounds ground beef
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 chiles
1 can (11-1/2 ounces) V8 juice
2 envelopes ranch salad dressing mix
2 envelopes taco seasoning
Optional: Sour cream, shredded cheddar cheese and corn chips

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix 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.

Nutrition Facts : Calories 224 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 1513mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 15g protein.

SANTA FE CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME



Santa Fe Chili Recipe: How to Make It - Taste of Home image

This colorful and hearty chili is perfect for heartwarming, holiday get-togethers. My family has been enjoying it for years. —Laura Manning of Lilburn, Georgia

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 04 hours 20 minutes

Prep Time 20 minutes

Cook Time 04 hours 00 minutes

Yield 16 servings (4 quarts).

Number Of Ingredients 12

2 pounds ground beef
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 chiles
1 can (11-1/2 ounces) V8 juice
2 envelopes ranch salad dressing mix
2 envelopes taco seasoning
Optional: Sour cream, shredded cheddar cheese and corn chips

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix 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.

Nutrition Facts : Calories 224 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 1513mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 15g protein.

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The author is on the right track with the ingredients (the mix of vegetables and the types of spices etc.), but the amount of chili it makes is more like 10 to 12 servings (too much for the average person's needs unless you're cooking for a large group) and the amounts of the spices were excessive (1 tablespoon salt and 1/4 cup chili …
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From allrecipes.com
See details


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From allrecipes.com
See details


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