Hominy Beef Chili is a bold, hearty twist on traditional chili, featuring tender chunks of beef, smoky spices, and chewy, slightly sweet hominy. This Southwestern-inspired dish delivers deep, comforting flavor with a satisfying texture from the hominy kernels. It’s perfect for cold nights, tailgating, or any time you’re craving a bowl of chili with a little extra soul.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef chuck roast or stew meat (cubed)hominy (canned, drained)oniongarlicolive oil or buttertomato pastecrushed tomatoesbeef broth or stockchili powderground cuminpaprikasmoked paprika (optional)oreganoancho chili powder or cayenne (optional for heat)black beans or pinto beans (optional)salt and pepperlime juice and fresh cilantro (for garnish)
directions
Season beef with salt and pepper. In a large pot or Dutch oven, heat olive oil and sear beef until browned on all sides. Remove and set aside.
In the same pot, sauté chopped onions until translucent, then stir in garlic and tomato paste. Cook for 1–2 minutes.
Add crushed tomatoes, beef broth, hominy, and all spices. Stir to combine.
Return beef to the pot and bring to a simmer. Cover and cook on low for 2½–3 hours, until beef is tender and flavors are blended.
Add beans (if using) during the last 30 minutes of cooking.
Taste and adjust seasoning. Add a squeeze of lime juice before serving.
Garnish with chopped cilantro, avocado, shredded cheese, or sour cream if desired.
Servings and timing
This recipe serves 6–8 people.
Preparation time: 20 minutes
Cooking time: 2½–3 hours
Total time: 3 hours 20 minutes
Variations
Use ground beef for a quicker version.
Add fire-roasted green chilies for extra heat.
Include sweet corn or bell peppers for color and crunch.
Use pork shoulder instead of beef for a pozole-inspired twist.
Top with tortilla strips for added crunch.
storage/reheating
Store in an airtight container in the refrigerator for up to 4 days.
Reheat on the stove over low heat or microwave until hot.
Freeze for up to 3 months—thaw in the fridge overnight and reheat before serving.
FAQs
What is hominy?
Hominy is dried corn treated with alkali, giving it a chewy texture and mild flavor—perfect in stews and chili.
Can I use canned hominy?
Yes, canned hominy is convenient and ready to use—just drain before adding.
Is this chili spicy?
It can be mild or spicy depending on how much chili powder and cayenne you use.
Can I make it in a slow cooker?
Yes, sear the beef and sauté aromatics first, then cook on low for 7–8 hours.
Can I make it vegetarian?
Yes, omit the beef and use extra beans and veggies like zucchini or mushrooms.
What cut of beef works best?
Chuck roast is ideal—it becomes meltingly tender when slow-cooked.
Can I thicken the chili?
Simmer uncovered to reduce, or mash a few beans for a thicker texture.
Do I need to soak hominy?
No, canned hominy is pre-cooked and ready to use.
What sides go well with it?
Cornbread, rice, tortilla chips, or a green salad all pair nicely.
Can I make it ahead?
Yes, like most chili, it tastes even better the next day.
Conclusion
Hominy Beef Chili is a rich, flavorful take on a classic comfort dish, elevated with the unique texture and heartiness of hominy. With tender beef, smoky spices, and bold Southwest flavor, this chili is sure to become a new favorite in your cold-weather recipe rotation.
PrintHominy Beef Chili
Hominy Beef Chili is a hearty and flavorful twist on classic chili, made with tender ground beef, smoky spices, and chewy, nutty hominy in a rich tomato-based broth. It’s a satisfying dish that brings a unique Southwestern flair to your dinner table.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Halal
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 lb ground beef
- 1 (15 oz) can hominy, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, cilantro, lime wedges
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Stir in chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Cook for 1 minute to toast the spices.
- Add hominy, diced tomatoes, tomato sauce, and beef broth. Stir to combine.
- Bring to a simmer, then reduce heat and cook uncovered for 30–40 minutes, stirring occasionally, until thickened and flavorful.
- Adjust seasoning if needed. Serve hot with your favorite toppings.
Notes
- White or yellow hominy both work well—choose based on your preference.
- For a spicier kick, add a chopped chipotle pepper in adobo sauce.
- Leftovers make a great next-day lunch and freeze well for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg