1/2 lb smoked ground beef 1 C dry Santa Maria Pinquitos 1/4 C dry hominy Serrano peppers Smashed garlic gloves 1/4 C cubed ham steak Chili powder Cumin Onion powder Garlic powder Coriander Powder Paprika Bacon grease 1 large chicken bouillon cube 1/2 can tomato paste 7 C water Salt
1. Soaked hominy and beans overnight 2. Smoked half a pound of seasoned ground beef at 225 for 45 minutes 3. Sauteed garlic, cubed ham and peppers in bacon grease until brown, added to slow cooker 4. Place beans, hominy, water, and seasoning (minus salt, I seasoned aggressively) in slow cooker set on high 4. Cook for 3 hours, add tomato paste, ground beef and salt, 5. Cook for another hour, serve with biscuits or cornbread.
Don’t normally add hominy to my chili but got some in my rancho gordo box. Really nice addition.
PauveTeeee
Wow this is beautiful. Absolutely took this recipe and will be making it. What was the spice level? Is Santa Maria pin Quito’s a dry pepper?
LanceFree
How did the beans survive? I usually add half at the beginning, and the second half about an hour from done, to hold their texture.
3 Comments
This weekend’s slow cooker chili.
1/2 lb smoked ground beef
1 C dry Santa Maria Pinquitos
1/4 C dry hominy
Serrano peppers
Smashed garlic gloves
1/4 C cubed ham steak
Chili powder
Cumin
Onion powder
Garlic powder
Coriander Powder
Paprika
Bacon grease
1 large chicken bouillon cube
1/2 can tomato paste
7 C water
Salt
1. Soaked hominy and beans overnight
2. Smoked half a pound of seasoned ground beef at 225 for 45 minutes
3. Sauteed garlic, cubed ham and peppers in bacon grease until brown, added to slow cooker
4. Place beans, hominy, water, and seasoning (minus salt, I seasoned aggressively) in slow cooker set on high
4. Cook for 3 hours, add tomato paste, ground beef and salt,
5. Cook for another hour, serve with biscuits or cornbread.
Don’t normally add hominy to my chili but got some in my rancho gordo box. Really nice addition.
Wow this is beautiful. Absolutely took this recipe and will be making it. What was the spice level? Is Santa Maria pin Quito’s a dry pepper?
How did the beans survive? I usually add half at the beginning, and the second half about an hour from done, to hold their texture.