 |
Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 8 |
|
Hunker down for the night and get cozy with this filling chili. Loaded with beef chuck roast and convenient staples, such as diced tomatoes, green chilies and seasonings, itâs a satisfying supper that would be yummy served with a side of warm tortillas or tortilla chips for dipping. âSteve Westphal, Wind Lake, Wisconsin 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 |
Directions:
1. 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.
2. 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. Yield: 8 servings (3 quarts).
|
|