115 oz. can golden hominyrinsed and drained (may substitute white hominy, if desired)
115 oz.diced tomatoeswith juice
1 14 oz.diced tomatoes with green chilieswith juice
1oz. pkg. dry ranch dip mixapprox. 2 Tbs.
1oz.pkg. taco seasoningapprox. 2 Tbs.
your favorite toppings such as sour cream, shredded cheese, salsa, tortilla chips, etc.
In a Dutch oven or stock pot over medium heat, brown the ground beef with the onions, crumbling the ground beef as it cooks. When the ground beef is fully cooked throughout and no pink remains, drain off any fats that have accumulated.
Add the pinto beans, hominy, diced tomatoes, diced tomatoes and green chilis, beef broth, and seasonings mixes from both packets; combine well.
Simmer the chili for a good 30 minutes, at least! Flavors will intensify as it simmers and also as it sits in the fridge as leftovers...if you have any. :) Serve with your favorite toppings.
Any ground meat add to this chili would be delicious - I've used ground pork, ground turkey, and even ground venison. Hominy has a unique flavor and texture - you will likely not forget it. It is made from big kernels of corn that is processed by soaking the corn in a lye or lime solution to soften the outer hull. You will find canned hominy in both golden yellow and white. This chili recipe doubles easily. Expect to be doing this often once your friends and family experience this chili! This chili also freezes very well. You can use any type of cooked beans in this chili - whatever trips your trigger. Black beans and pinto beans combined with the hominy makes a really pretty chili. Sides to include with chili are really easy! We like Cheddar and Green Chili Sausage Cornbread, or a good crusty bread (for sopping up the chili juices!) is a plus, too. If you like a more chewy type bread, try out my No-Knead Peasant Bread.
Course: Chili, Main Course, Soup
Cuisine: Mexican, Southwestern, Tex Mex
Keyword: chili with hominy and black beans, hominy and ground beef