Chili makes for some of the best comfort food, don’t you think? That rich velvety red sauce laden with beef and beans and a multitude of spices including a bucket of chili powder, then topped with shredded cheese, sour cream, cilantro, avocado, and anything else your hungry little heart desires…yes, chili was invented for those who appreciate good soul-satisfying food.
This chili enlists the help of spicy chipotles for a major flavor boost. Chipotles are smoke-dried jalapenos and man, are they good! Wonderfully potent, a little goes a long way but we’re going to double the dose for some extra oomph! You can find chipotles en adobo in grocery stores with a well-stocked Mexican section, your local Mexican grocery store, or you can buy them online here. Just don’t go making this chili without them, y’all hear? They’re a MUST!
Another great flavor element in this chili is hominy. Now unless you live in the South, that’s probably not an ingredient you use very often. But hominy adds such a great flavor to this chili. Think of it as corn flavor on steroids. You can find canned hominy in most grocery stores.
Lastly, there’s the masa harina. Again, don’t skip over this ingredient. The concentrated corn flavor adds a fantastic touch to this chili and it’s also used in place of flour to add a little thickening. But it’s the flavor we’re after, so be sure to include it. Find it in your local Mexican grocery store or buy it online here.
With those three ingredients – chipotles en adobo, hominy and masa harina – you are all set!
Come pull up a chair and let’s dish us up some Spicy Chipotle Chili with Hominy!
Let’s get started!
Heat the oil in a heavy deep skillet or Dutch oven and brown the ground meat.
Add the onions and garlic and cook until soft and translucent, 5-7 minutes.
Add all the seasonings and masa harina and stir to combine. Cook for one minute.
Add all remaining ingredients and stir to combine. Bring to a boil, reduce the heat to medium-low, cover and simmer for 30-40 minutes. Add the cilantro and stir to combine. Add salt to taste.
Serve with shredded cheddar cheese, sour cream, some chopped fresh cilantro and avocado as desired.
Enjoy this flavor-packed chili with hominy and chipotles!
- 1 pound ground beef (or turkey, chicken or pork)
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons chili powder (we highly recommend this homemade chili powder)
- 2 tablespoons masa harina
- ½ teaspoon sugar
- 1½ teaspoons salt
- 1½ teaspoons ground cumin
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 2 teaspoons beef bouillon granules/powder
- 2 (15 ounce) cans kidney or pinto beans, drained and rinsed
- 2 (15 ounce) cans hominy (yellow or white), drained and rinsed
- 2 (14.5 ounce) cans diced tomatoes
- 1 (14.5 ounce) can tomato sauce
- 4 chipotles en adobo, chopped
- 1 tablespoon adobo sauce from can
- 1 cup beef broth
- ¼ cup chopped cilantro
- Accompaniments: Sour cream, shredded cheddar cheese, cilantro, avocado
- Heat the oil in a heavy deep skillet or Dutch oven and brown the ground beef.
- Add the onions and garlic and cook until soft and translucent, 5-7 minutes.
- Add all the seasonings and masa harina and stir to combine. Cook for one minute.
- Add all remaining ingredients and stir to combine. Bring to a boil, reduce the heat to medium-low, cover and simmer for 30-40 minutes. Add the cilantro and stir to combine. Add salt to taste.
- Serve with shredded cheddar cheese, sour cream, some chopped fresh cilantro and avocado as desired.
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Ali @ Home & Plate says
3 January, 2016 at 5:18 pmNow that is a recipe to hang on to. I can only imagine how perfect this would be for a cold night or even for game day. Delicious!
Laura says
3 January, 2016 at 6:17 pmYum! I bet the masa harina tastes amazing, and I love the chewiness of the hominy. Great job!
Adriana Martin says
4 January, 2016 at 1:30 amwow perfect dish for game day or a cold night loving all the ingredients and so easy to make congrats for a great job!
Elio says
4 January, 2016 at 2:42 amThis is the perfect dish for winter. I will definitely try this recipe soon. Thanks Kimberly for posting :)
Martha @ A Family Feast says
4 January, 2016 at 4:31 amWow – what great flavors in this chili! And I very rarely cook with hominy (I’m not sure why!) – I really need to buy some for my pantry and get cooking!
Lauren says
4 January, 2016 at 5:45 amYum! I love the chipotle in this!
heather @french press says
4 January, 2016 at 7:54 ammy husband has been requesting chili for months now, and this sounds like just the right one to try :)
Michelle @ The Complete Savorist says
4 January, 2016 at 9:10 amReading through the recipe, I realize I have not had hominy in years. I really need to fix that ASAP. This chili is the perfect place to start.
The Food Hunter says
4 January, 2016 at 11:35 amI love spicy and this sounds amazing.
Des @ Life's Ambrosia says
4 January, 2016 at 12:44 pmI love chili but I don’t think I’ve ever had it with hominy. This version sounds great and super comforting on these cool January days!
Lauren Kelly Nutrition says
4 January, 2016 at 2:41 pmOh I bet this smells amazing!! Love masa harina!
Julia says
4 January, 2016 at 4:57 pmChili is one of my favorite things to make in the winter. I love that you made is spicy and added in the hominy. I have to give that a try!!
Erin @ Dinners, Dishes, and Desserts says
4 January, 2016 at 5:45 pmThe smokey-ness of this sounds amazing! I have never tried hominy, but it has been on my list of things to try for way too long! Going to have to change that.
Maria says
4 January, 2016 at 6:31 pmYou had me at Spicy Chipolte! Sounds Awesome!
Michelle @ Blackberry Babe says
4 January, 2016 at 6:50 pmI’ve never used hominy! This looks so great, would love to try it!
Melanie | Melanie Makes says
4 January, 2016 at 6:57 pmI love hominy but haven’t used it in a recipe in forever! What a great addition to this awesome chili!
Lora @savoringitaly says
5 January, 2016 at 3:37 amI love that you added chipotles en adobo, hominy and masa harina! This is a flavorful and lovely chili. Finally we are experiencing cooler weather here and all I am craving is chili and soups. Adding this to my must-make list this week!!
Jenny | Honey and Birch says
5 January, 2016 at 7:03 amWe keep chipotles in adobe in our pantry year round – you never know when you’re gonna want to make a big pot of chili! This looks good and I cant’ wait to try it, just need to pick up some hominy!
Kim Beaulieu says
5 January, 2016 at 2:05 pmWe love chili here. There’s so many fun ways to dress it up and give it some kick. I dig that you went all in with the spice and smoke in this one. That’s how I like mine too. This looks like something I’d be having thirds of.
Aly ~ Cooking In Stilettos says
5 January, 2016 at 3:02 pmThis looks delicious – I always have chipotles and masa harina on hand – hominy – not so much. I need to change that and make this delicious chili!
Renee - Kudos Kitchen says
5 January, 2016 at 3:47 pmThe color of this chili is so rich and deep. It truly is beautiful, and I love that you’ve added chipotle and hominy. I really need to use more hominy. It’s such a wonderful ingredient that I tend to forget about.
Marjory @ Dinner-Mom says
5 January, 2016 at 7:09 pmWow!Such a rich and hearty chili! I love hominy and rarely seem to use it. Can’t wait to try this!
Nutmeg Nanny says
6 January, 2016 at 5:43 amThis chili is so hearty looking! I love the addition of hominy and of course I’m totally digging all that chipotle flavor.
Amanda- The Kitcheneer says
7 January, 2016 at 4:08 amI am a chili lover. Any time of year I’m up for chili! And those chipotle peppers sound like such a great addition to this!
Sarah Walker Caron (Sarah's Cucina Bella) says
11 January, 2016 at 4:26 amI’ve never had hominy … but it sounds like good in this warm, comforting, spicy bowl of chili goodness. YUM.
Anonymous says
29 August, 2017 at 7:41 pmthis was pretty good. I added a can of beer to make it more better