Chipotle Chili with Hominy

Kimberly Killebrew

Combining the smoky flavor of chipotles with the super-charged corn flavor of hominy, this version is sure to become part of your chili rotation!

5 from 5 votes

Prep Time 5

Cook Time 45

Total Time 50

Course Main Course

Cuisine Mexican

Servings

Calories 497 kcal

1 pound ground beef , can substitute turkey, chicken or pork
1 large yellow onion , chopped
2 cloves garlic , minced
3 tablespoons chili powder (click link for the BEST homemade chili powder recipe!)
2 tablespoons masa harina
1/2 teaspoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 teaspoons beef bouillon base or cubes/granules (e.g., Better Than Bouillon)
30 ounces (two 15 ounce cans) canned kidney or pinto beans or combination , drained and rinsed
30 ounces (two 15 ounce cans) canned hominy (yellow or white) , drained and rinsed
29 ounces (two 14.5 ounce cans) canned diced tomatoes
14.5 ounce canned plain tomato sauce
4 chipotles en adobo , chopped
1 tablespoon adobo sauce from the can
1 cup beef broth
1/4 cup chopped cilantro
For serving: sour cream, shredded cheddar cheese, cilantro, avocado, tortilla chips

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, avocado, and/or tortilla chips as desired.

Keyword Chili with Hominy

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