Three-Bean And Hominy Chili

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Los Angeles Times


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The chili is best made 1 day ahead to allow the flavors time to marry. Achiote paste is available at Latin markets.

3 poblano chiles

3 jalapeño chiles

1 to 2 dried New Mexico chiles, stemmed, seeded and ground (grind using a coffee grinder, or substitute 1 heaping tablespoon New Mexico

powder), more as desired

2 tablespoons ground cumin, divided, more as desired

1 tablespoon plus 1 teaspoon ground oregano, divided, more as desired

1 teaspoon ground coriander, more as desired

1/4 cup oil

3 large onions, diced and divided

1 tablespoon minced garlic

2 teaspoons achiote paste (or ground annato seeds), or as desired

2 (28-ounce) cans diced tomatoes, divided


3 (15-ounce) cans hominy, drained and rinsed

6 cups vegetable broth, divided, more as desired

2 teaspoons smoked Spanish paprika, or as desired

1 teaspoon celery salt, or as desired

2 (15-ounce) cans black beans, rinsed and drained

2 (15-ounce) cans pinto beans, rinsed and drained

2 (15-ounce) cans kidney beans, rinsed and drained

Tabasco, or vinegar-based hot sauce

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