Hominy Beef Chili Recipe

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Hominy Beef Chili Recipe
Hominy Beef Chili Recipe photo by Taste of Home
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Hominy Beef Chili Recipe

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5 1 1
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours

Ingredients

  • 2 tablespoons canola oil
  • 1 boneless beef chuck roast (3 to 4 pounds), cut into 1-inch pieces
  • 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 large sweet red pepper, finely chopped
  • 1/2 cup chopped onion
  • 1 can (4 ounces) chopped green chilies
  • 2 garlic cloves, minced
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 cups frozen corn
  • Shredded cheddar cheese and sour cream, optional

Directions

In a large skillet, heat oil over medium heat. Brown beef in batches. Remove with a slotted spoon to a 5-qt. slow cooker; discard drippings.
Stir in hominy, broth, tomatoes, red pepper, onion, chilies, garlic and seasonings. Cook, covered on low 6-7 hours or until meat is tender. Stir in corn; heat through. If desired, serve with cheese and sour cream. Yield: 8 servings (3 quarts).
Originally published as Hominy Beef Chili in Simple & Delicious December/January 2013, p17

Nutritional Facts

1-1/2 cups (calculated without optional ingredients): 401 calories, 20g fat (7g saturated fat), 112mg cholesterol, 714mg sodium, 18g carbohydrate (4g sugars, 4g fiber), 36g protein.

  • 2 tablespoons canola oil
  • 1 boneless beef chuck roast (3 to 4 pounds), cut into 1-inch pieces
  • 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 large sweet red pepper, finely chopped
  • 1/2 cup chopped onion
  • 1 can (4 ounces) chopped green chilies
  • 2 garlic cloves, minced
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 cups frozen corn
  • Shredded cheddar cheese and sour cream, optional
  1. In a large skillet, heat oil over medium heat. Brown beef in batches. Remove with a slotted spoon to a 5-qt. slow cooker; discard drippings.
  2. Stir in hominy, broth, tomatoes, red pepper, onion, chilies, garlic and seasonings. Cook, covered on low 6-7 hours or until meat is tender. Stir in corn; heat through. If desired, serve with cheese and sour cream. Yield: 8 servings (3 quarts).
Originally published as Hominy Beef Chili in Simple & Delicious December/January 2013, p17

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dulcinea54935 User ID: 2597389 130351
Reviewed Nov. 7, 2012

"Comforting but zesty. Great on a wintry evening. Served with artisan whole wheat bread. Yum."

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