Hominy Chili con Carne with Tender Beef and Mild Chiles

Why You’ll Love This Recipe

• Comforting, stew-like chili with ultra-tender beef and a silky red chile gravy.
• Mild, family-friendly heat from ancho and guajillo chiles—rich flavor without the burn.
• Hominy adds delightful chew and corn aroma, making every spoonful interesting.
• Great for make-ahead; tastes even better the next day.

Grocery List

• Produce: 1 large yellow onion, 6 garlic cloves, cilantro, 2 limes, 1 small white onion (for garnish)
• Dairy: Mexican crema or sour cream (optional)
• Pantry: 2 lb beef chuck (meat counter), 6 ancho + 4 guajillo chiles, 2 cans hominy, beef broth, tomato paste, ground cumin, Mexican oregano, smoked paprika, bay leaves, masa harina, apple cider vinegar, neutral oil, kosher salt, black pepper

Full Ingredients

Beef and Aromatics

• 2 lb beef chuck, cut into 1-inch cubes
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp neutral oil (canola, grapeseed, or avocado)
• 1 large yellow onion (about 10 oz), diced
• 6 garlic cloves, minced
• 2 tbsp tomato paste

Dried Chile Sauce

• 6 dried ancho chiles (about 60 g), stems and seeds removed
• 4 dried guajillo chiles (about 30 g), stems and seeds removed
• 3 cups just-boiled water (190–200°F) for soaking

Liquids and Seasonings

• 4 cups low-sodium beef broth, divided
• 2 tsp ground cumin
• 2 tsp Mexican oregano, lightly crushed
• 1 tsp smoked paprika (optional)
• 2 bay leaves
• 1 tbsp apple cider vinegar, plus more to taste
• 1 tsp light brown sugar or piloncillo (optional, to balance)

Hominy and Garnishes

• 2 cans (15 oz/425 g each) white or yellow hominy, drained and rinsed
• 1 tbsp masa harina mixed with 2 tbsp water (optional, to thicken)
• Chopped cilantro, diced white onion, and lime wedges for serving
• Warm tortillas or cornbread (optional)

Step-by-Step Instructions

Step 1: Toast and soak the chiles

Heat a dry skillet over medium heat. Toast the ancho and guajillo chiles 30–45 seconds per side until fragrant and slightly pliable—do not burn or they’ll turn bitter. Transfer to a bowl and cover with 3 cups just-boiled water (190–200°F). Place a small plate on top to keep them submerged. Soak for 20 minutes until fully softened.

Step 2: Blend a smooth chile puree

Transfer the softened chiles to a blender with 1 to 1½ cups of the soaking liquid and 1 cup beef broth. Blend until very smooth, 45–60 seconds. For a silkier stew, strain through a fine-mesh sieve, pressing on the solids; discard the skins. Set the puree aside.

Step 3: Season and sear the beef

Pat the beef dry and season with 2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp oil in a heavy Dutch oven (5–6 qt) over medium-high. Sear the beef in 2 batches, 5–7 minutes per batch, until well browned on most sides. Transfer to a bowl; keep the rendered fat in the pot.

Step 4: Build flavor with aromatics and spices

Reduce heat to medium. Add the diced onion and a pinch of salt; cook 5 minutes, stirring and scraping up browned bits. Add minced garlic; cook 1 minute. Stir in tomato paste, cumin, Mexican oregano, and smoked paprika; cook 1 minute to bloom and darken the paste slightly.

Step 5: Combine and braise low and slow

Return the seared beef to the pot along with any accumulated juices. Pour in the chile puree, the remaining 3 cups beef broth, bay leaves, and the optional brown sugar. Bring just to a simmer. Cover.

Option A (Stovetop): Reduce heat to low and maintain a gentle simmer for 1½–2 hours, stirring every 20–30 minutes, until the beef is fork-tender.

Option B (Oven): Transfer the covered pot to a 300°F oven and braise for about 1 hour 45 minutes, until tender.

Step 6: Add hominy and finish the texture

Stir in the drained hominy and simmer uncovered for 20 minutes to let the flavors mingle and the sauce reduce slightly. If you prefer a thicker, chili-like body, whisk masa harina with 2 tbsp water to make a slurry and stir it in; simmer 3–5 more minutes until glossy and lightly thickened.

Step 7: Brighten, rest, and serve

Fish out bay leaves. Stir in 1 tbsp apple cider vinegar to brighten; add more salt to taste. Let the chili rest off heat for 10 minutes. Ladle into warm bowls and garnish with chopped cilantro, diced white onion, and lime wedges. Serve with tortillas or cornbread.

Pro Tips

• Strain the chile puree for an extra-smooth, restaurant-style gravy.
• Burnt chiles taste bitter—toast just until fragrant. If unsure, skip toasting rather than overdo it.
• Browning matters: deeply seared beef means richer flavor in the final bowl.
• Adjust body at the end: thin with broth or thicken with a quick masa slurry.
• For more heat, add 1–2 chile de árbol or a minced chipotle in adobo during Step 4.

Variations

• Smoky Chipotle: Add 1–2 chopped chipotles in adobo plus 1 tsp adobo sauce in Step 4 for medium heat and smoke.
• Pork Posole-Style: Swap beef chuck for 2 lb pork shoulder and use chicken stock; finish with shredded cabbage and radishes.
• Slow Cooker: After searing and sautéing (Steps 3–4), transfer to a slow cooker, add liquids and puree, and cook on Low 7–8 hours; stir in hominy for the last 30 minutes.

Storage & Make-Ahead

Refrigerate cooled chili in airtight containers for up to 4 days; it tastes even better on day 2. For the best hominy texture, store the chili and hominy separately and combine when reheating. Freeze up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop to a simmer or to 165°F, adding a splash of broth if needed. The chile puree can be made 4 days ahead and refrigerated.

Nutrition (per serving)

Approximate values: 540 calories; 38 g protein; 28 g carbohydrates; 30 g fat; 6 g fiber; 800 mg sodium. Values will vary with toppings and exact brands.