Name: Hominy Beef Chili
Prep time: 25 min
Cook time: 360 min
Total time: 385 min
Yield: 8 servings
Cuisine: North America, Mexican
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 chiles; 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; Optional: Shredded cheddar cheese and sour cream

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 chiles 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

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 chiles

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

Optional: Shredded cheddar cheese and sour cream

Instructions

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, chiles, 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.