Chipotle Black-Bean Chili

This was featured on the cover of Midwest Living Jan/Feb 2009. Super tasty and filling.

1.5 lbs ground meat of your choice: beef/pork/sausage/turkey

2 14-oz cans low salt beef or chicken broth

1 16-oz jar mild or medium chunky salsa

1 15-oz can black beans, rinsed and drained

1 15-oz can golden hominy, rinsed and drained

2 cups loose pack frozen diced hash brown potatoes with onions and peppers

1 to 2 canned chipotle chile peppers in adobo sauce, finely chopped

2 tsp chili powder

1 tsp dried oregano, crished

1 tsp ground cumin

Chopped avocado and or shredded cheddar cheese (optional)

In large skillet, cook meat until brown. Drain off fat. Transfer to 4 qt. slow cooker. Stir in broth, salsa, beans, hominy, potatoes, peppers, and spices. Cover and cook on low 7 to 8 hours or on high 3.5 to 4 hours. Top with avocado and or cheese.

Six servings