Welcome to StartCooking.com.

Hi, I'm Kathy Maister.

Today, we're going to make Santa Fe Chili.

It's a great Tex-Mex dish that will feed a crowd or just you with lots of leftovers.

It takes only 15 minutes to prepare, but two hours to cook. For the equipment, you'll need a cutting board, a knife, a colander, and a large stockpot

or a Dutch oven with a cover.

The ingredients needed for Santa Fe chili are a pound of brown ground beef, one medium chopped onion, a can each of pinto beans, kidney

beans, and black beans, which have been rinsed and drained, a can of corn, a can of diced

tomatoes with peppers, a can of stewed tomatoes, and a can of tomato sauce. Plus one packet of

taco seasoning mix and a packet of dry ranch dressing mix.

Oh, and two cups of good old tap water. After the chili is cooked, you can garnish it with sour

cream, some dice green onions, and some corn chips. A word of caution, though, don't open those bags of corn chips until the chili is ready to serve,

because if you're anything like me, there won't be any left by the time the chili is cooked.

Start with the ground beef, then add the onions and the drained beans and corn,

the stewed tomatoes, the diced tomatoes and the tomato sauce, then the packet of taco mix,

and the packet of ranch dressing.

Now pour two cups of water over the whole thing.

With a large spoon, mix it all together.

Then put the pot on top of the stove and cover it with the lid.

Bring everything to a boil with big rolling bubbles.

Then turn the temperature down to simmer and cook it for about two hours.

Give it an occasional stir.

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