This hearty chili brings together smoky chipotle peppers, tender beans, and the comforting chew of hominy for a flavorful one-pot meal that feels warm and satisfying. It’s bold and deeply savory, with that slow-building chipotle heat that makes each spoonful a little addictive. Perfect for cool evenings, game days, or anytime you want a cozy dinner without a lot of fuss.
INGREDIENTS:
1 pound ground beef (can substitute 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
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)
2 tablespoons masa harina (or finely ground corn meal)
2 15-ounce cans canned kidney or pinto beans or combination, drained and rinsed
1 15-ounce can black beans, drained and rinsed
2 15-ounce cans canned hominy (yellow or white), drained and rinsed
2 14.5-ounce cans diced tomatoes
14.5 ounce canned plain tomato sauce
4 chipotles en adobo (canned)
1 tablespoon adobo sauce from the can
1 cup beef broth
1/4 cup chopped cilantro
Salt and pepper, to taste
For Serving: Sour cream, shredded cheddar cheese, chopped cilantro, diced avocado, fried tortilla strips or tortilla chips
METHOD:
Heat the vegetable oil in a heavy deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks.
Stir in the chopped onion and garlic. Cook for 5–7 minutes, or until the onion is soft and translucent.
Sprinkle in the chili powder, sugar, salt, ground cumin, onion powder, garlic powder, black pepper, bouillon base, and masa harina. Stir to coat the meat and onions. Cook for 1 minute to bloom the spices.
Add the beans, hominy, diced tomatoes, tomato sauce, chipotle peppers, adobo sauce, and beef broth. Stir well to combine.
Bring the chili to a boil, then reduce the heat to medium-low. Cover and simmer for 30–40 minutes, stirring occasionally. Stir in the chopped cilantro and adjust the seasoning with additional salt and pepper, as needed.
SERVING SUGGESTIONS:
- Top with sour cream, shredded cheddar cheese, or chopped cilantro
- Add diced avocado or a squeeze of fresh lime juice for brightness
- Serve with tortilla strips, cornbread, or a simple green salad
CHEF’S NOTE:
Chipotle peppers in adobo can vary quite a bit in heat from brand to brand — and even from pepper to pepper in the same can. If you’re sensitive to spice or making this for a crowd, start with one or two chopped chipotles and add more to taste. You can always stir in extra adobo sauce at the end if you want a deeper smoky heat.
