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This is a wonderful variation of chili. The chipotle creates a subtly smoky chili and the hominy adds a nice, unexpected texture. Serve with cornbread, sour cream, and chopped green onions and cilantro. (Recipe adapted from the New York Times.)


  • 4 tablespoons extra virgin olive oil
  • 1 1/2 pounds ground organic, grass-fed beef
  • 1 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 garlic cloves, chopped
  • 2 tablespoons chili powder
  • 2 large onions, chopped*
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 to 2 jalapeño peppers, to taste, seeded and chopped (note: for extra heat, keep half of the seeds)
  • 1 28-ounce can crushed organic tomato (such as Muir Glen)
  • 2 15-ounce cans white hominy, drained
  • 2 15-ounce cans pinto beans, drained
  • 1 12-ounce bottle beer (such as Leffe)
  • 2 to 3 chipotles in adobo sauce, to taste, minced
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • Sour cream, for serving
  • 5 scallions, white and light green parts, sliced, for serving
  • 1 bunch chopped cilantro, for serving
  • Lime wedges, for serving


  1. In a large pot over medium-high heat, warm 1 tablespoon oil. Brown the ground beef with 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes. Stir in the garlic and the chili powder and sauté for another 30 seconds. Using a slotted spoon, transfer to a bowl.
  2. Add remaining 2 tablespoons oil to pot and sauté onions, bell peppers and jalapeño peppers (and half of the seeds if you want extra heat) with remaining 1/2 teaspoon salt. Cook, stirring, until onion is translucent, about 10 minutes.
  3. Return ground beef and any liquid in bowl to pot and add tomato, hominy, beans, beer, chipotles, oregano and bay leaves with 3 cups water. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream, scallions, cilantro and lime wedges.