MAKES: 8 servings
Ingredients
- two tablespoons canola oil
- 1 boneless beef chuck roast (three or four pounds), reduce 1-inch pieces
- 1 can (15-1/2 ounces) hominy, rinsed and drained
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 1 can (14-1/2 ounces) diced tomato plants, undrained
- 1 large sweet red pepper, finely chopped
- 1/2 cup chopped onion
- 1 can (4 ounces) chopped eco-friendly chilies
- 2 garlic clove cloves, minced
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 cups frozen corn
- Shredded cheddar cheese and sour cream, optional
Dietary Details
1-1/2 cups (calculated without optional ingredients): 401 calories, 20g fat (7g saturated fats), 112mg cholesterol, 714mg sodium, 18g carb (4g sugars, 4g fiber), 36g protein.
Directions
- Inside a large skillet, heat oil over medium heat. Brown beef in batches. Remove having a slotted spoon to some 5-qt. slow oven discard drippings.
- Stir in hominy, broth, tomato plants, red pepper, onion, chilies, garlic clove and seasonings. Prepare, covered on low 6-7 hrs or until meat is tender. Stir in corn heat through. If preferred, serve with cheese and sour cream. Yield: 8 servings (3 quarts).
Initially printed as Hominy Beef Chili in Simple & Scrumptious December/The month of january 2013, p17