Hominy Beef Chili
Hunker down for the night and get cozy with this filling chili. Loaded with beef chuck roast and convenient staples, such as diced tomatoes, green chilies and seasonings, it’s a satisfying supper that would be yummy served with a side of warm tortillas or tortilla chips for dipping. —Steve Westphal, Wind Lake, Wisconsin
8 ServingsPrep: 25 min. Cook: 6 hours
Ingredients
- 1 boneless beef chuck roast (3 to 4 pounds), cut into 1-inch pieces
- 2 tablespoons canola oil
- 1 can (15-1/2 ounces) hominy, rinsed and drained
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 cup chopped onion
- 1 large sweet red pepper, diced
- 1 can (4 ounces) chopped green chilies
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 cups frozen corn
- Shredded cheddar cheese and sour cream, optional
Directions
- Brown meat in oil on all sides in a large skillet. Transfer meat and
- drippings to a 5-qt. slow cooker.
- Stir in the hominy, broth, tomatoes, onion, red pepper, chilies and
- seasonings. Cover and cook on low for 6-7 hours or until meat is
- tender. Stir in the corn; heat through. Serve with cheese and sour
- cream if desired. Yield: 8 servings (3 quarts).