Beef and Chorizo Chili with Hominy

By lorik

Ingredients

• Garnish:
• 2 cups low sodium beef broth
• 2-3 dried guajillo chiles, stemmed
• 2 dried ancho chiles, stemmed
• 20 ounces chorizo, casing removed
• 1 lb ground chuck
• 2 cups diced yellow bell pepper
• 2 cups diced onions
• 1 Tbsp olive oil
• 2 Tbsp minced garlic
• 1 Tbsp minced chipotle in adobo sauce
• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp oregano
• 2 cans diced tomatoes in juice (28 oz each)
• 1 can black beans, drained and rinsed (15 oz)
• 1 can yellow hominy, drained and rinsed (15 oz)
• 2 Tbsp fresh lime juice
• Salt and Pepper
• Sliced avocado, minced fresh cilantro, shredded cheddar and sour cream

Details

Cooking time 120mins
Adapted from cuisineathome.com

Preparation

Step 1

STOVE TOP:
Heat broth in a saucepan over high heat until boiling; remove from heat. Toast guajillo and ancho chiles in a large pot over medium heat, stirring occasionally, until fragrant, about 5 minutes. Soak chiles in broth until softened, 30 minutes, then puree with 1 cup broth in a food processor (reserve remaining broth). Strain chile mixture through a fine-mesh sieve; discard solids.

Brown chorizo and chuck in same pot over medium high heat; transfer meat to a fine mesh sieve, drain well, and discard drippings.

Add 1 Tbsp olive oil to now empty pot over medium high heat. Add bell peppers and onion and cook until softened, 3-5 minutes. Add garlic, chipotle, chili powder, cumin, coriander, and oregano; cook until fragrant, about 1 minute.

Deglaze pot with reserved broth. Add chorizo and chuck, chile mixture, tomatoes, beans and hominy. Reduce heat to a simmer, cover chili and cook 1 hour.

Stir in lime juice and season chili with salt and pepper. Serve with garnishes.

SLOW COOKER:
Prepare chiles, chorizo and chuck per recipe directions, then transfer to a 6 to 8 qt. slow cooker. Stir in all other ingredients; top with hominy. Cover slow cooker and cook until meat is cooked through and vegetables soften on high setting, about 3 hours, or low setting, 4-4 1/2 hours. Before serving, stir in lime juice and season chili.