Post by mandie68 on Apr 25, 2010 20:50:35 GMT -5
10 ServingsPrep: 15 min. Cook: 30 min.
Ingredients
1 pound ground beef
1 large onion, chopped
2 cans (15-1/2 ounces each) hominy, drained
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup water
1 envelope taco seasoning
1 envelope ranch salad dressing mix
2 teaspoons ground cumin
1/2 teaspoon garlic salt
1/2 teaspoon pepper
Corn chips, optional
Directions
•In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
•Serve half of the chili with corn chips if desired. Freeze remaining
chili in a freezer container for up to 3 months.
•To use frozen chili: Thaw in the refrigerator. Transfer to a large
saucepan; heat through, adding water if desired.
•Yield: 2 batches (5 servings each)
Ingredients
1 pound ground beef
1 large onion, chopped
2 cans (15-1/2 ounces each) hominy, drained
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup water
1 envelope taco seasoning
1 envelope ranch salad dressing mix
2 teaspoons ground cumin
1/2 teaspoon garlic salt
1/2 teaspoon pepper
Corn chips, optional
Directions
•In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
•Serve half of the chili with corn chips if desired. Freeze remaining
chili in a freezer container for up to 3 months.
•To use frozen chili: Thaw in the refrigerator. Transfer to a large
saucepan; heat through, adding water if desired.
•Yield: 2 batches (5 servings each)