Wow, it is not easy to photograph a bowl of chili, so first off, kudos to those food photographers out there! There wasn't much to putting this chili together, so you're just going to have to trust me on this recipe from Midwest Living. It's an easy one and you can even make it in the crock pot. Just toss it all in before you leave for work in the morning and you'll have a warm, delicious dinner when you get home at night. Or, put it all in a pot on the stove (have I mentioned how much I love my Le Creuset?) and it'll be ready in less than an hour.
1 1/2 pounds ground meat (beef, chicken, turkey, pork - whatever you like)
2 14-ounce cans reduced-sodium beef broth or chicken broth
1 16-ounce jar mild or medium chunky salsa or picante sauce
1 15-ounce can black beans, rinsed and drained
1 15-ounce can golden hominy, rinsed and drained
2 cups loose-packed frozen diced hash brown potatoes with onions and peppers
1 to 2 canned chipotle chile peppers in adobo sauce, finely chopped (handle carefully!)
2 teaspoons chili powder
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
chopped avocado and/or shredded cheddar or mozzarella cheese and/or sour cream (optional)
In a large skillet, cook ground meat until brown. Drain off fat. Transfer to a 4- or 5-quart slow cooker. Stir in broth, salsa, beans, hominy, potatoes, peppers, chili powder, oregano and cumin.
Cover; cook on low 7 to 8 hours or on high 3 1/2 to 4 hours.
Top with avocado and/or cheese and/or sour cream if you like.
Ok, kids, this is a big one. Pay attention. Do not, I repeat, do not make the mistake of reading "1 to 2 canned chipotle chili peppers in adobo sauce" as "1 to 2 cans chipotle chile peppers in adobo sauce." Granted, I only used about 1 can, but yowza!!
Like I mentioned above, you can make this on the stove rather than in a crock pot. Just brown and drain the meat, put it and all the other ingredients into the pot, give it a little stir and let it cook over medium heat for about 30 minutes or until it's nice and bubbly.