KY Beef Council's Santa Fe Chili - WDRB 41 Louisville News

KY Beef Council's Santa Fe Chili

Santa Fe Corn Chili

Total preparation and cooking time:  30 minutes

1 pound ground beef

1 large clove garlic, minced 1 can (15-1/2 ounces) red kidney beans, drained

1 can (15 ounces) tomato sauce

1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained

1-1/2 cups frozen corn

1 package (1-1/4 ounces) chili seasoning mix

Sauce:

3/4 cup dairy sour cream

1-1/2 teaspoons green hot pepper sauce

1. Brown ground beef with garlic in large nonstick skillet over medium heat 6 minutes or until beef is not pink, breaking beef up into small crumbles.  Pour off drippings.

2. Stir in beans, tomato sauce, tomatoes, corn and chili seasoning; bring to a boil.  Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

3. Meanwhile combine sour cream and pepper sauce in small bowl.  Serve with chili.

Makes 4 servings.

Cook's Tip: One can (15-1/4 ounces) corn, drained, may be substituted for frozen corn.

Nutrition information per serving using 80% lean ground beef: 

564 calories; 25 g fat (11 g saturated fat; 7 g monounsaturated fat); 98 mg cholesterol; 941 mg sodium; 54 g carbohydrate; 13 g fiber; 37 g protein.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

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