Monday’s Bread Bowl: Chili W/ Hominy

A spicy and rustic favorite

 We added hominy to this recipe of Beef Chili.  The gritty ingredient adds extra bite to each serving plus it’s a welcome change compared to beans.  Here’s the recipe:

What you will need:

1 large stock pot w/ lid

1 wooden spoon

1 medium-sized yellow onion, chopped small

3 tbspns canola oil

3 garlic cloves, minced

4 ½ to 5 cups water

2 ½ - 3 lbs ground beef

1 lb beef shank, chopped small

1 (29 oz) can crushed tomatoes

1 (29 oz) can hominy, drained

1/2 tbspn chili powder

1/3 tbspn cumin

2 tspns dried oregano

ground cayenne pepper to taste  

Salt to taste

Cooking and Directions:

Heat large pot at medium-high heat.  Add oil, onion, and garlic once pot becomes hot enough.  Sautee ingredients until onion turns translucent.  Next, crumble in ground beef and beef shank meat.  Allow meat to brown (10-15 minutes).  Stir well.  Add water and crushed tomatoes then cover. Reduce heat to medium-low.  Let ingredients slowly simmer for 20 minutes.  Pour in hominy.  Sprinkle in dried ingredients and and cover.  Let ingredients simmer for another 25 to 30 minutes while occasionally stirring.  The chili is now finished.