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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
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Canned white or yellow hominy adds wonderful corn flavor and color. This is even better is it's allowed to sit for a day and get rewarmed. *Serve this chili as Chili Burritos by wrapping in tortillas with green onions, shredded sharp cheddar cheese, cilantro, sour cream and salsa for a great 2nd meal! Ingredients:
1 lb dried black beans |
4 tablespoons olive oil |
6 large garlic cloves, minced |
2 large yellow onions, coarsely chopped |
1/4 cup chili powder |
1 teaspoon red pepper flakes |
1 1/2 tablespoons sugar |
3/4 teaspoon dried thyme |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 teaspoon ground coriander |
1 (28 ounce) can crushed tomatoes in puree (diced ok too) |
2 (14 1/2 ounce) cans vegetable broth |
1 (14 1/2 ounce) can water |
1 (14 1/2 ounce) can hominy, drained (white or yellow) |
1 teaspoon ground pepper |
1 teaspoon salt (optional) |
1 -2 tablespoon cornmeal (for thickening optional) |
Directions:
1. Pick over the beans for any debris. Rinse the beans and set aside.
2. In a 4 qt or larger heavy saucepan over medium heat, heat the oil and saute the garlic and onion until they are softened but not brown, 5 - 10 minutes.
3. Add the chili powder, pepper flakes, sugar, thyme, cumin, oregano, and coriander. Stir and cook for 5 minutes.
4. Add the beans, tomatoes (including the juice or puree), vegetable broth, water and salt. Bring to a boil, reduce heat to a simmer, cover and cook for 1 1/2 hours or until the beans are tender. Add the hominy and pepper.
5. Taste for salt and add if necessary. Thicken, if desired by adding 1 Tbs cornmeal at a time and simmering for 5 minutes after each addition.
6. Can keep covered in the refrigerator for up to 7 days.
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