Saturday, October 10, 2009

Mexican Chili

We finally got a cold front, cool front should I say. I'm not complaining - after this hot summer I will take what I can get! Made this chili to take over to Dad's today - he said it was spicy, good and full of flavor. I agree.

 
Mexican Chili 
1 - 1/2 pounds uncooked chorizo sausages

1  lb ground beef
1/2  large onion, chopped
1 clove garlic, minced
1 can ( 7 oz. each ) diced green chiles
1 Tbsp chili powder
1 teaspoons chopped fresh oregano
1 teaspoon ground cumin
1 can ( 28 oz ) crushed tomatoes
1 can ( 15 oz ) hominy, drained and rinsed
1 can  (15 oz) pinto beans, drained and rinsed
1 C beef broth
salt

Serves about 8

In a  8 qt. pan over high heat add sausage - squeeze out of casing and discard casing. Add beef, onions and garlic. Stir occasionally over high heat, breaking sausage and beef into small pieces, until meat is browned and onion is soft, about 10 minutes.
Add green chiles, chili powder, oregano and cumin. Cook, stirring 1 minute.
Stir in tomatoes, broth, beans, and hominy. Bring to a boil; reduce heat, cover and simmer 30 minutes, stirring occasionally. Add salt to taste.
Serve with shredded cheese and a dollop of sour cream. We added cornbread muffins to go with it.
Enjoy!
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2 comments:

Martha (Menagerie) said...

Yum, I love the hominy added to the mix!

girlichef said...

I love everything about this chili!! Chorizo and hominy are some of my earthy-favorites :D Thanks for bringing it to Simple Saturday :) Cool new design!