Hominy Beef Chili

• 2 tablespoons canola oil
• 1 boneless beef chuck roast (3 to 4 pounds), cut into 1-inch pieces
• 1 can (15-1/2 ounces) hominy, rinsed and drained
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 large sweet red pepper, finely chopped
• 1/2 cup chopped onion
• 1 can (4 ounces) chopped green chilies
• 2 garlic cloves, minced
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/2 cups frozen corn
• Shredded cheddar cheese and sour cream, optional

1. In a large skillet, heat oil over medium heat. Brown beef in batches. Remove with a slotted spoon to a 5-qt. slow cooker; discard drippings.
2. Stir in hominy, broth, tomatoes, red pepper, onion, chilies, garlic and seasonings. Cook, covered on low 6-7 hours or until meat is tender. Stir in corn; heat through. If desired, serve with cheese and sour cream.

canola oil, chuck roast, hominy, beef broth, tomatoes, sweet red pepper, onion, green chilies, garlic, paprika, chili powder, ground cumin, salt, pepper, frozen corn, cheddar cheese

Taken from www.tasteofhome.com/recipes/hominy-beef-chili/ (may not work)