Dinner: Hominy Beef Chili Recipe

Ingredients

2 tablespoons canola oil
1 boneless beef chuck roast (3 to 4 pounds), cut into 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 tomatoes, undrained
1 large sweet red pepper, finely chopped
1/2 cup chopped onion
1 can (4 ounces) chopped green chilies
2 garlic 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

Instructions

In a large skillet, heat oil over medium heat. Brown beef in batches. Remove with a slotted spoon to a 5-qt. slow cooker; discard drippings.
Stir in hominy, broth, tomatoes, red pepper, onion, chilies, garlic and seasonings. Cook, covered on low 6-7 hours or until meat is tender. Stir in corn; heat through. If desired, serve with cheese and sour cream.

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