Best 7 Quick Santa Fe Chili Recipes

SANTA FE HOT AND SPICY CHILI

Steps:

• Heat oil in a skillet and saute onions until translucent. Add garlic and saute until it begins to turn golden brown, being careful not to burn it. Add sausage and ground beef and cook until the meats are brown. Drain off any fat. Season with cumin, chili powder, salt, and pepper. Add beans and tomatoes and simmer 30 minutes.

SANTA FE STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

SANTA FE CHICKEN CHILI

Steps:

• In a Dutch oven or soup kettle,, saute the chicken, peppers, garlic and onions in oil until the chicken for about 5-7 minutes or until chicken is no longer pink and vegetables are tender, , Add the chili powder, cumin and cayenne; cook and stir for 1 minute. Add tomatoes and broth; bring to boil. Reduce heat; simmer, uncovered, for 15 minutes. , Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.

TOMASITA'S RED CHILE

Steps:

• Rinse the chile pods 5 times, then let soak in water in a bucket or large bowl for 5 hours or so.
• After the chiles have soaked for 5 hours, discard the water. Put the chile pods in a blender. Tamp the pods down into the blender, then add water to the top. Blend well into a paste.
• Put the paste in a large saucepan over medium heat.
• Make a roux. Put the oil in a saucepan, over medium heat, heat up slightly, add the flour and stir constantly. The flour should get toasted and brown, but do not burn it, about 5 minutes.
• Drizzle the roux into the red chili and mix to combine. This will make it thicker and change the color slightly, but it should not get white in color. The chili and liquid should just look darker and less bright than the red chili without any roux. Add enough roux and water to get the chili to the right consistency, which should be like gravy. You may not use all the roux.
• Add the garlic and salt. Leave the chili in the pot to simmer for 20 minutes, stirring regularly. Do NOT bring it to a boil, as that may burn the flour in the roux. Add more salt and garlic if needed and serve.

QUICK SANTA FE CHILI

Steps:

• Saute onion in olive oil until soft.
• As onion cooks, remove meat from chicken and add to onion.
• Stir in taco seasoning and dressing mixes.
• Add 1 can of tomatoes and 1 Rotel, with all liquids.
• Pour 1 can of black beans into blender with liquid, add the chilis, puree and add to pan.
• Puree 1 can corn,1 can tomatoes and 1 can Rotel with can liquids 1 and add to pan.
• Drain and rinse 1 can of black beans, add to pan.
• Add 1 can of corn with liquid to pan.
• Bring all ingredients to a boil, turn to simmer.
• Cook for 30 minutes.

SANTA FE CHILI

Steps:

• Brown the beef, then mix all the ingredients together, adding water last, with a large spoon.
• Put pot on stove, cover.
• Bring to roiling boil.
• Bring temp down to simmer.
• Cook for 2 hours giving occasional stir.

QUICK CHILI

Steps:

• In a saucepan, brown ground beef until no longer pink; drain. Add soup, beans and chili powder. Reduce heat. Cover and simmer for 20 minutes. Add water if a thinner soup is desired.