Monday, November 19, 2012

3 Bean and Beef Chili with Hominy

I had never used hominy in a recipe until this one. I really didn't even know what it was. Hominy is made from the kernels of corn that have been soaked in an alkali solution. The kernels puff up to twice their normal size. I got canned hominy, so it had already been cooked, but you can purchase it dried as well.

The taste of hominy is very much like corn tortillas. I think I was expecting more of a sweet corn taste. It was such a great addition to a basic chili recipe that I'll probably use this as my go-to chili from now on.

Here's what you need:

1 lb ground beef, browned and drained
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can hominy, drained
1 can (15 oz) tomato sauce
1 can (10 oz) enchilada sauce
2 cups beef broth or water
1 TBSP dried minced onion
2 teas chili powder
1 teas cumin
1 teas powdered garlic
1 teas salt
1/2 teas black pepper

In a large pot, combine all the ingredients. Allow to simmer for about 20 minutes. If the chili is too thick, add a little more broth or water to thin until it reaches the desired consistency.

Garnish with sour cream and cheese, if desired.

See the light-colored bean-looking things? That's the hominy.

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