If you love a good bowl of chili with a little extra personality, this Smoky Chipotle Chili with Hominy is sure to become a favorite. Smoky chipotle peppers in adobo give the chili its rich, slow-building heat, while a combination of tender beans, tomatoes, and seasoned ground beef creates a hearty, deeply satisfying supper.
The real surprise is the hominy! These tender, slightly chewy kernels of corn add wonderful texture and a subtle sweetness that balances the smoky spices beautifully. A little masa harina thickens the chili and adds another layer of earthy corn flavor.
This is the kind of easy, one-pot meal that’s even better the next day, making it perfect for weekend cooking, casual gatherings, or a comforting weeknight dinner. Set out bowls of shredded cheese, sour cream, avocado, and crunchy tortilla strips, and let everyone make their own perfect bowl.
INGREDIENTS:
1 pound ground beef (or substitute ground turkey, chicken, or pork)
1 tablespoon vegetable oil
1 large yellow onion, chopped
3 cloves garlic, minced
3 tablespoons chili powder
1 teaspoon sugar
1 1/2 teaspoons salt, plus more to taste
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 (such as Better Than Bouillon)
2 tablespoons masa harina
2 (15-ounce) cans kidney beans or pinto beans, or a combination, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
2 (15-ounce) cans white or yellow hominy, drained and rinsed
2 (14.5-ounce) cans diced tomatoes, with their juices
1 (14.5-ounce) can plain tomato sauce
2–4 chipotle peppers in adobo sauce, finely chopped (see Chef’s Note)
1 tablespoon adobo sauce from the can
1 cup beef broth, divided
1/4 cup chopped fresh cilantro
FOR SERVING:
Sour cream, shredded cheddar cheese, chopped fresh cilantro, diced avocado, lime wedges, and crispy tortilla strips or tortilla chips.
METHOD:
Heat the vegetable oil in a large, heavy-bottomed Dutch oven or soup pot over medium-high heat. Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until nicely browned, about 5–7 minutes. If necessary, drain off excess fat.
Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant.
Add the chili powder, sugar, salt, cumin, onion powder, garlic powder, black pepper, and beef bouillon base. Stir thoroughly to coat the meat and onions. Cook for about 1 minute, stirring constantly, to toast the spices and develop their flavor.
In a small bowl, whisk the masa harina with 1/4 cup of the measured beef broth until smooth. Set aside.
Add the kidney or pinto beans, black beans, hominy, diced tomatoes with their juices, tomato sauce, chopped chipotle peppers, adobo sauce, and remaining 3/4 cup beef broth. Stir well to combine.
Bring the chili to a gentle boil, then reduce the heat to low. Stir in the masa harina mixture, mixing thoroughly to distribute it evenly.
Partially cover the pot and simmer gently for 30–40 minutes, stirring occasionally to prevent sticking. The chili should gradually thicken as the flavors develop. If it becomes thicker than you prefer, add a little additional broth or water.
Stir in the chopped fresh cilantro during the last few minutes of cooking. Taste and adjust the salt, pepper, and chipotle heat as needed.
Ladle the chili into warm bowls and serve with your favorite toppings.
SERVING SUGGESTIONS:
- Set out small bowls of sour cream, shredded cheddar cheese, diced avocado, chopped cilantro, and crispy tortilla strips so everyone can garnish their own chili.
- A squeeze of fresh lime juice just before serving adds a pleasant brightness that balances the smoky chipotle flavor.
- Serve with warm cornbread, freshly made tortillas, or a simple green salad for a satisfying meal.
CHEF’S NOTES:
Adjusting the heat: Chipotle peppers in adobo can vary considerably in heat from brand to brand. For a milder chili, begin with one or two chopped peppers and add more to taste. For a bolder, smokier chili, use three or four peppers. Additional adobo sauce can be stirred in toward the end of cooking.
Why use masa harina? Masa harina is finely ground corn flour made from nixtamalized corn, the same flour used to make traditional corn tortillas. It thickens the chili naturally while contributing a subtle, earthy corn flavor. Whisking it with a little cool broth before adding it to the pot prevents lumps. If masa harina isn’t available, finely ground cornmeal can be substituted, although the flavor and texture will be slightly different.
Make it ahead: This chili is particularly good the following day, after the spices and smoky flavors have had time to develop. Refrigerate in a covered container and reheat gently over medium-low heat. Add a splash of broth or water if the chili has thickened during storage.
Freezing: Allow the chili to cool promptly before transferring it to airtight, freezer-safe containers. Freeze in individual or family-size portions for up to three months for best quality. Thaw overnight in the refrigerator and reheat thoroughly before serving.
WHAT IS HOMINY?
If you’ve never cooked with hominy, this chili is a delicious place to start!
Hominy is made from dried corn kernels that undergo a traditional process called nixtamalization, in which the corn is treated with an alkaline solution. This softens the kernels, loosens their outer hulls, and gives hominy its characteristic tender, slightly chewy texture and mild, earthy corn flavor.
Unlike ordinary sweet corn, hominy has larger, plumper kernels that hold their shape beautifully during long simmering. It’s a traditional ingredient in Mexican pozole and is equally delicious in hearty soups, stews, casseroles, and chili.
Canned hominy is available in both white and yellow varieties, usually in the Mexican or Latin American foods section of the grocery store. Both work equally well in this recipe. Simply drain, rinse, and add it to the pot.
Hominy is also an economical pantry staple worth keeping on hand. It’s inexpensive, shelf-stable, and an easy way to add satisfying texture and substance to everyday meals.
