"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
- 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.
- Serve half of the chili with corn chips if desired. Freeze remaining chili in a freezer container for up to 3 months.
- 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).
Originally published as Hominy Taco Chili in Quick Cooking March/April 2004, p17
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