Hominy & Ancho Chili

Ingredients

• 8 guajillo chiles
• 2 ancho chiles
• 1 dried New Mexico chile
• 4 cups water
• 1 1/2 tablespoons cumin seeds
• 2 tablespoons olive oil
• 2 large onions, coarsely chopped
• 8 garlic cloves, minced
• 2 pounds ground beef
• 1 pound ground pork
• 1/2 pound ground turkey
• One 28-ounce can hominy
• 1/4 cup finely ground cornmeal
• 1 teaspoon Mrs Dash Extra Spicy seasoning
• 1 teaspoon Mrs Dash Garlic and Herb seasoning

Directions

1. Wash the chiles thoroughly.  Break off the stems from the chiles.  Do not seed them. In a medium saucepan, cover the chiles with the water and bring to a boil. Cover the saucepan and remove from the heat. Let the chiles stand, stirring a few times, until very soft, about 1 hour. Working in batches, puree the chiles with their soaking liquid in a blender.
2. In a large pot, toast the cumin seeds over moderately high heat until fragrant, about 1 minute. Transfer the cumin seeds to a spice grinder and let cool completely. Grind the cumin seeds to a powder.
3. In the same pot, heat the oil. Add the onions and garlic and cook over moderately high heat, stirring occasionally, until softened, about 6 minutes. Add the ground beef, pork and lamb and cook, breaking up the meat into coarse chunks, until starting to brown, about 10 minutes. Add the ground cumin and cook, stirring, for 1 minute. Add the chile puree and simmer over low heat for 1 hour, stirring occasionally.
4. Stir the hominy and its liquid into the chili. Gradually stir in the cornmeal. Simmer, stirring, until thickened, 5 minutes. Add the seasonings.

Adapted from Food & Wine on-line magazine <http://www.foodandwine.com/recipes/chili-with-guajillo-and-ancho-chiles-and-hominy>