Ingredients
1 pound ground beef1 large onion, chopped2 cans (15-1/2 ounces each) hominy, drained2 cans (14-1/2 ounces each) stewed tomatoes, undrained1 can (15-1/4 ounces) whole kernel corn, drained1 can (15 ounces) pinto beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 cup water1 envelope taco seasoning1 envelope ranch salad dressing mix2 teaspoons ground cumin1/2 teaspoon garlic salt1/2 teaspoon pepperCorn chips, optional
Preparation
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Serve half of the chili with corn chips if desired. Freeze remaining chili in a freezer container for up to 3 months.
To use frozen chili: Thaw in the refrigerator. Transfer to a large saucepan; heat through, adding water if desired.
