Hominy Taco Chili

This makes a big batch so you can freeze half and eat half - very efficient. This chili has a good flavor and for those of us who don’t care for beef I think it would be great w/o the beef (and with onion powder not icky onions, of course).

If you have never tried hominy before, don't let it scare you. It looks like giant corn, has a mild taste and it makes a nice addition to soups, chilies, etc. You can use either white or yellow hominy in this chili.

Hominy Taco Chili

1/2 lb ground beef

1 large onion, chopped

1 can (15.5 oz) hominy

2 cans (14.5 oz each) petite diced tomatoes, undrained

1 (16 oz) bag frozen corn (or a can if you’re not a corn snob)

1 can (15 oz) chili beans, undrained

1 can (15 oz) pinto beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 C water

1 envelope taco seasoning (or 1/4 C from a Costco sized jar...)

1 envelope ranch salad dressing mix

2 tsp cumin

1/2 tsp garlic salt

1/2 tsp pepper

Optional Toppings:

Corn chips, sour cream, guacamole, shredded cheese

In a large Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients (except toppings). Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.

Serve half of the chili with toppings for dinner. Cool the remaining half and freeze it for dinner on one of those crazy nights when you have no time for anything else!

To use frozen chili: Thaw in the refrigerator. Transfer to a large pan; heat through, adding water if needed. Serve with toppings.

Each batch serves 4-6.

Altered from a recipe in Taste of Home.