Hominy Taco Chili

• 1 lb ground beef
• 1 large onion, chopped
• 2 (15 1/2 ounce) cans hominy, drained
• 2 (14 1/2 ounce) cans stewed tomatoes, undrained
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup water
• 1 (1 1/4 ounce) envelope taco seasoning
• 1 (1 ounce) envelope ranch dressing mix
• 2 teaspoons ground cumin
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• corn chips (Fritos)

1. Cook beef and onion over medium heat in a dutch oven until meat is no longer pink; drain.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
3. Serve garnished with shredded cheddar and corn chips if desired.
4. Freeze remaining chili in a freezer container for up to 3 months.
5. To use frozen chili: Thaw in the refrigerator. Transfer to a large saucepan; heat through, adding water if desired.

ground beef, onion, hominy, tomatoes, whole kernel corn, pinto beans, black beans, water, taco, ranch dressing, ground cumin, garlic salt, ground black pepper, corn chips

Taken from www.food.com/recipe/hominy-taco-chili-419535 (may not work)