Slow Cooker Santa Fe Chili

I have a top 10 of favorite recipes. These are recipes that despite making several new dishes a week (life of a food blogger) I make these favorites at least once a month. I’ve already posted a few of them on the blog and when I realized I had not posted this Crock Pot Santa Fe Chili I knew that I had to get it on the blog for you all. It’s sweet, slightly spicy (not a hot spice, just flavor), loaded with all the good stuff and it’s complete heaven in a bowl when you top it with sour cream, cheese, and Fritos. The Fritos chips are the most important part of this chili. Don’t leave them off!

When our oldest (he’s 7 now) was just a baby I have very vivid memories of him and I sitting in our tiny living room of our tiny apartment, back while my husband and I were still in college, and he would be laying on a blanket playing and I would be flipping through Taste of Home cookbooks and magazines. I came upon this recipe and knew I just had to make it. 7 years later with a few tweaks to the original recipe, it is still one of my all-time favorite dinners.

Ingredients

• 1 lb lean ground beef
• 1 onion, finely chopped
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1 can kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 2 cans (15 oz each) white corn
• 1 can (14.5 oz) petite diced tomatoes
• 1 can (10 oz) diced tomatoes with green chilies (Rotel)
• 1 1/2 cups V8 juice
• 1 packet ranch seasoning mix
• 1 packet taco seasoning

Instructions

1. In a large skillet, cook beef, onion, brown sugar, and salt over medium-high heat until meat is no longer pink; drain. Transfer to a large 6-qt. slow cooker.
2. Add in the remaining ingredients, mix until combined.
3. Cover and cook on high for 4-6 hours or on low for 6-8 hours.
4. .......................................

for full instruction please see : togetherasfamily.com

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