Black Bean and Potato Chili

Black Bean and Potato Chili


2 lbs. lean ground beef

1 tablespoon vegetable oil

1 1/2 cups, diced onion

6 gloves garlic, minced

3 stalks celery, chopped

2 cups sliced , peeled , carrots

1 (15-1/4 oz.) Hominy, drained

2 cups corn

4 medium potatoes, peeled and cubed

2(16 oz. ) cans black beans , rinsed and drained

1(4.5 oz.) can diced green chilies

1(29 oz.) can fire roasted diced tomatoes

1 (12 oz.) bottle light beer

2 tablespoons Ancho chile powder

2 tsp. crushed red pepper flakes or to taste

1 1/2 tsp cumin

2 tsp. ground coriander

1/4 cup cilantro, for garnish

Shredded cheese, for garnish

In a large pot, brown the ground beef with the vegetable oil. Add the onions and saute until fragrant. Stir in the beer and scrape the bottom of the pan loosening the browned bits. Add the spices, garlic, green chilies, carrots, celery and potatoes. Simmer for about 1 hour or until the potatoes are tender. Stir in the beans, hominy and corn, simmer for 30 minutes longer.

Serve with cilantro and shredded cheese.

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