Hominy Taco Chili Recipe
"This robust chili is easy to prepare with canned items and receives rave reviews," says Barbara Wheless, Sheldon, South Carolina. "The recipe makes enough for dinner with leftovers to freeze."
- 1 pound ground beef
- 1 large onion, chopped
- 2 cans (15-1/2 ounces each) hominy, drained
- 2 cans (14-1/2 ounces each) stewed tomatoes, undrained
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup water
- 1 envelope taco seasoning
- 1 envelope ranch salad dressing mix
- 2 teaspoons ground cumin
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- Corn chips, optional
- 1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- 2. Serve half of the chili with corn chips if desired. Freeze remaining chili in a freezer container for up to 3 months.
- 3. To use frozen chili: Thaw in the refrigerator. Transfer to a large saucepan; heat through, adding water if desired. Yield: 2 batches (5 servings each).
1 cup (calculated without chips) equals 274 calories, 6 g fat (2 g saturated fat), 28 mg cholesterol, 1,439 mg sodium, 39 g carbohydrate, 7 g fiber, 14 g protein.
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