Santa Fe Chili

• 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 chilies
• 1 can (11-1/2 ounces) V8 juice
• 2 envelopes ranch salad dressing mix
• 2 envelopes taco seasoning
• Sour cream, shredded cheddar cheese and corn chips, optional

1. 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.
2. Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cheese and corn chips if desired.

ground beef, onion, kidney beans, black beans, pinto beans, white, tomatoes, tomatoes, salad dressing, taco, sour cream

Taken from www.tasteofhome.com/recipes/santa-fe-chili/ (may not work)