Not a taco soup and not just chili, my husband came up with the idea of Mexi-Chili.  He said that chili isn't something that's made in Mexico at all.  However, adding hominy to a soup is common.  So Mexi-Chili was born.

mexi chili

This recipe is best made a day in advance.  If you haven't made it ahead, make sure you give it plenty of time to slow simmer (1 hour)


  • 2 pounds ground beef
  • 1 onion, finely chopped
  • 1 can Ranch Style beans (or chili beans if you can't find Ranch Style), not drained
  • 1 can pinto beans, not drained
  • 1 can fire roasted diced tomatoes, not drained
  • 1 large can of hominy, not drained
  • 4 teaspoons chili powder
  • 1 1/2 tablespoons of Lawry's seasoning salt
  • 1 tsp fresh ground black pepper
  • 1/4 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 2 cans of water, maybe more depending on how thick or thin you prefer


Cook ground beef with chopped onion until done.  Drain off the excess grease.

Add all other ingredients.

Cover and let simmer on low for at least an hour. 

Serve with rolled hot corn tortillas.

This turned out great!  I don't know if we'll ever make just plain old chili again.

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