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Beef Tamale Chili with Hominy
Andre Lewis

Beef Tamale Chili with Hominy

Hominy gives this chili the chewy corn bite people expect from a tamale filling, while masa thickens the sauce at the finish. Don't add dry masa straight to the crock or it will make stubborn lumps. A quick slurry turns the broth velvety and keeps the beef and corn kernels distinct.
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Prep Time 20 minutes
Cook Time 6 hours 45 minutes
Total Time 7 hours 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85-percent lean ground beef
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 3 tbsp ancho chile powder
  • 2 tsp ground cumin
  • 28 oz canned crushed tomatoes
  • 25 oz canned white hominy drained and rinsed
  • 15 oz canned black beans drained and rinsed
  • 1 1/2 cups low-sodium beef broth
  • 1 1/2 tsp kosher salt
  • 3 tbsp masa harina
  • 1/3 cup warm water

Method
 

  1. Brown the beef and onion in a skillet over medium-high heat for 9 minutes, breaking the meat into fine crumbles, until it reaches 160°F.
  2. Drain the fat and stir in the garlic, ancho powder and cumin for 30 seconds.
  3. Transfer the beef to a 6-quart crockpot and add the tomatoes, hominy, black beans, broth and salt.
  4. Cover and cook on low for 6 hours until the hominy is tender and the sauce is a deep red.
  5. Whisk the masa harina with the warm water, stir it into the chili, and cook uncovered on high for 30 minutes until the broth lightly coats a spoon.