I promised this chili recipe last week ... and kept forgetting it at home.
Well, I remembered it this morning. I came up with this recipe early last spring, and wanted to test it out one more time before posting it. Rob and I made it a few weeks ago, and I'm happy to report it is still tasty. I really like the texture the hominy gives it.
Skip the water if you like a chunkier chili - Rob was head cook when we made it recently, and he was not open to the idea of a soupier chili. I guess it's all what you prefer.
Chili with Hominy
1/2 cup hamburger
1 onion, diced
2 ribs celery, thinly sliced
1 15.5-ounce can chili beans
1 28-ounce can whole tomatoes, seeded and squished by hand
1 6-ounce can tomato paste
1/2 cup water
1 4-ounce can diced green chiles
1 29-ounce can white hominy
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
Brown hamburger and drain, add onion and celery and saute until soft. Add the rest of the ingredients and let simmer at least 20 minutes.
Serve with crushed tortilla chips and shredded white cheddar cheese for toppings.