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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!
- 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)
- Pick over the beans for any debris. Rinse the beans and set aside.
- 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.
- Add the chili powder, pepper flakes, sugar, thyme, cumin, oregano, and coriander. Stir and cook for 5 minutes.
- 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.
- 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.
- Can keep covered in the refrigerator for up to 7 days.