Connect with Chef Alli

Monday, December 31, 2012

Rio Grande Chili for New Year's Day 2013

This chili was the winner of the Topeka Home Builders Cook-Off Feb. 2006 in the category of Most Unusual.  It's like a cross between a soup and chili and I love, love, love the hominy.  Yes, the sodium content is rather high due to the ranch and taco seasoning mixes, but it's so yummy, it's worth it occasionally. 

Rio Grande Chili
1 lb. lean ground beef
1 yellow onion, diced
2 can pinto beans, 15 oz. each, rinsed and drained
1 can yellow hominy, 15 oz., rinsed and drained
15 oz. diced tomatoes, with juice
14 oz. diced tomatoes with green chilies, with juice
4 cups beef broth
1 oz. pkg. dry ranch dip mix  (approx. 2 Tbs.)
1 oz. pkg. taco seasoning (approx. 2 Tbs.)

In a large saut√© pan, brown ground beef with onions.  When cooked throughout, drain off any fats rendered.  Add remaining ingredients and simmer for 35-40 minutes over low heat. 

Happy New Year,
Chef Alli