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Thursday, November 11, 2010

Santa Fe Chili

This recipe is so simple and it makes a ton.  Perfect for keeping in your freezer to pull out at the last minute on a cold winter night.

For this recipe, you will need:

- 1.5 - 2 lbs ground beef
- half an onion, chopped
- 1/2 tsp cumin
- salt and pepper to taste
- 1 package of ranch dressing mix
- 1 package of salsa mix... I like to use mild.  For a spicier recipe, use 2 pkgs each of ranch and salsa.
- 1 can of each of the following:  black beans, kidney beans, pinto beans, diced tomatoes with chiles, and diced tomatoes
- 2 cans whole kernel corn (or white corn for variety)
- 1 cup water

Brown ground beef with onion, cumin, salt, and pepper in a deep skillet or stew pot.  After meat is thoroughly cooked, drain most of the grease off into a separate bowl and return pot to burner, adding ranch and salsa mixes.  Add some of the drained grease back in if necessary... mixture should have a wet look to it.  As mixture starts sizzling again, add all canned ingredients with juices, mixing thoroughly.  Add water and stew uncovered for approx 1 hr.  Alternate:  transfer to a crock pot for 2 hrs.  Turn burner off, take pot off stove, and let sit covered for 30 mins.  Mixture should have chili consistency.  Serve with tortilla strips / chips, shredded taco cheese, and sour cream.

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