See Also: Hominy Chili(recipes)
hominy(dictionary)
hominy(dictionary)
Bootleg Chili's Fast Chili(recipes)
Chili Mac's 5-Way Chili (Belmont)(tourism)
Tex-Mex Chili(recipes)
chili(dictionary)
Chili(recipes)
Southwest Chili(recipes)
White Chili(recipes)

Hominy Chili (recipes)


Hominy Chili

Yield: Makes 6 to 8 servings



Ingredients:



3pounds beef chuck, visible fat removed

1/3cup masa harina (or corn flour)

1tablespoon ground black pepper

1tablespoon ground paprika

1/4cup plus 1 tablespoon corn oil

3tablespoons chili powder, or to taste

1tablespoon ground cumin

2tablespoons garlic, minced

2large onions, chopped

2red bell peppers, seeded and chopped

2tablespoons lime juice

2cans (15 ounces each) beef broth

1can (4 ounces) diced green chilies

1can (14-1/2 ounces) diced tomatoes with chilies

2cans (15 ounces each) hominy, drained

2limes, cut into wedges









Preparation:





1.Trim beef and cut into bite-sized cubes. Blend masa harina or flour with black pepper and paprika in a large resealable bag. Place meat in bag, seal and shake to coat evenly with flour mixture.2.Heat 1/4 cup oil in large Dutch oven over medium-high heat. When almost sizzling, add beef chunks in batches to make single layer in bottom of pan. Brown and cook so each cube of beef is seared on all sides. Add more oil if needed. As beef browns, remove each batch to a large bowl and set aside. Repeat until all beef cubes are browned.3.Add remaining 1 tablespoon oil to Dutch oven. Add chili powder, cumin, garlic, onions and bell peppers. Stir and cook 5 to 8 minutes or until onions are translucent. Reduce heat and add browned beef with juices, lime juice, beef broth, green chilies, chili tomatoes and hominy. Simmer 1 to 2 hours, or until beef is tender. Stir occasionally. Garnish with fresh lime wedges. May be served over cooked rice.