Texas-Style Chili with Hominy

I’m excited to welcome Dan of Platter Talk to share his Texas-Style Chili with Hominy recipe! Texas-Style Chili with Hominy is a hearty, slow cooked beef chili flavoured with ancho and chipotle chilies, tomatoes and warming spices. Hominy gives this Tex-Mex inspired dish delicious texture and makes it especially satisfying. 

I ‘met’ Dan via a foodie group on Facebook many years ago and I immediately became a fan of his recipes and his wonderful writing style. I’m so pleased that he’s sharing his delicious Texas-Style Chili with Hominy here with us today. But first, a couple of notes from me!

What is Hominy?

If you are not familiar with hominy, it is a traditional ingredient made from dried corn kernels treated to soften them. With a mild flavour and slightly chewy texture, hominy is often used in Tex-Mex cooking to add heartiness to soups, stews and chili recipes.

My Favourite Slow Cooker

I have been a fan of Crock Pot slow cookers ever since I can remember and this Crock Pot Sizzle and Stew Slow Cooker is my favourite model. (affiliate link) It has a removable insert safe for use on induction hobs, meaning you can sear meat before cooking it in the slow cooker for better texture and flavour.

Okay – over to Dan!

Texas-Style Chili with Hominy was such a great dish to put together. It was originally made for me by an energetic and talented foodie friend of mine. Naturally, I knew that I had to replicate it for Platter Talk. When April invited me to do a guest post, I knew just what I would be making.

Any recipe with the names Texas and chili in it has to be substantial and this dish definitely fits the bill. While putting this together for my virtual friend April who lives an another continent, I could not help but to be reminded how this very dish was put together for me by my friend Amy who lives just a few miles away. Throughout, the concept of food being an inextricable connector of people could not be overlooked or any more evident.

The rich, deep ancho chilies lend a warm balance to the smokey heat from the chipotle chilies – all serving to tie together a savoury slow cooker creation. It always amazes me when something this complex in flavor can come out of a slow cooker. We’ve made other epic and flavorful dishes from the crock pot; among them, our white chicken chili and more recently an incredibly moist and lose-yourself-within, slow cooker sticky caramel pumpkin cake. I hope you will give this recipe a try, and then, make it for a friend.  Let’s hope the magic of friendship and slow cookers never ends.   -Dan

I totally agree, Dan, and thank you for sharing this wonderful recipe. My favourite slow cooker recipes include Poor Man’s Steak Diane and Sweet and Spicy Short Ribs – and now this delicious chilli too!

Texas-Style Chili With Hominy – Printable Recipe

Created by: April J Harris

Texas-Style Chili with Hominy

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Ingredients

 

US CustomaryMetric

 

• 5 diced ancho chiles stemmed and seeded
• 2 cups low-sodium beef broth
• 3 lb. boneless beef chuck, cut into 1 inch cubes, seasoned with salt and pepper
• 1/4 cup vegetable oil, divided
• 1/2 cup low-sodium beef broth
• 2 cups diced onion
• 1 red pepper, diced
• 1 green pepper, diced
• 3 tablespoons minced garlic
• 2 – 7 ounce (200 gram) cans minced chipotles chilis in adobo
• 1 tablespoon chili powder
• 1 teaspoon each ground cumin and cinnamon
• 1 – 28 ounce (800 grams) can chopped whole tomatoes in juice
• 1 – 15 ounce (425 grams) cans crushed tomatoes
• 2 – 15 ounce (425 grams) cans golden hominy, drained
• 1/4 cup masa harina
• 1 tablespoon lime juice
• Chopped scallions for garnish

Instructions

• Heat ancho chilies in 2 cups broth in a saucepan over high heat until boiling.
• Remove from heat and allow chilies to soak until tender, about 15 minutes.
• Purée chilies and broth in a food processor, then strain through a fine-mesh sleeve.
• Discard solids and set purée aside.
• Brown half the beef in 2 tablespoons oil in a large skillet over medium-high heat, about 5 minutes.
• Repeat browning with remaining beef and 2 tablespoons oil.
• Transfer beef to a 5-6 quart slow cooker.
• Deglaze skillet with 1/2 cup broth, scrape bits from bottom and add to slow cooker.
• Add reserved chile purée, onion, bell peppers, garlic, chipotles, chili powder, cumin, and cinnamon to slow cooker.
• Top mixture with chopped and crushed tomatoes.
• Cook chili on high-heat setting until beef is tender, about 4 hours.
• Sprinkle in masa harina and stir to combine.
• Cook chili 30 minutes more, then stir in lime juice.
• Garnish each serving with scallions.

Notes

Adapted from Cuisine at Home

did you make this recipe?

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