I’m excited to welcome Dan of Platter Talk to AprilJHarris.com! When I asked some of my fellow bloggers to write guest posts for me as part of the celebration of my 12th Blogging Anniversary, my virtual friend Dan immediately stepped up and offered to help. I ‘met’ Dan via one of my foodie groups on Facebook 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!

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 It was originally made for me by an energetic and talented foodie friend of mine.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. Then, something happened that occurs every now and then in the online food world. I was asked to do a guest post for April J. Harris of the 21st Century Housewife. I figured that one good turn deserves another and I knew just what I would be making.

Texas-Style Chili Chili has substance written all over it. Any recipe with the names Texas and chili in it has to be substantial. 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 savory 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 – just in time for fall and Halloween. I hope you will give this recipe a try. Then, make it for a friend. Let’s hope the magic of friendship and slow cookers never ends. -Dan

Created by: April J Harris

Texas-Style Chili with Hominy

Ingredients

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 cup each red and green pepper diced.
3 tablespoons minced garlic.
2 minced canned chipotles in adobo
1 tablespoon chili powder
1 teaspoon each ground cumin and cinnamon
1 can chopped whole tomatoes in juice 28 oz.
1 can crushed tomatoes 15 oz.
2 cans golden hominy drained (15 oz. each)
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

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Thank you so much, Dan, for sharing this homey and comforting recipe for Texas-Style Chili with Hominy here with us today! Platter Talk is a culinary site that is produced by 2 dads and their six boys, living in the midwestern US state of Wisconsin, America’s dairyland. Their kitchen creations range from simple family dishes to elegant entrées, soups, and desserts that have a broad range of appeal ranging from the appetites of their 8 year old twins to the refined tastes of gourmets from near and far. Their work has been featured in numerous online and print publications and The Guys from Platter Talk have made multiple live and taped television appearances showcasing their culinary talents. Be sure to visit Plattertalk.com and subscribe for free. On social media, Platter Talk can be followed as well.

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