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 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
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