Dave's Posole Chili Recipe

This recipe came about because I bought a bulk container of taco seasoning at CostCo and needed to do something with it. I Googled for Taco Chili recipies and found a few good ones. This is the result of the combinations that seemed good to me, and also incorporated my favorite Southwestern flavor of Posole (hominy).

• 1.25 lbs ground turkey
• 14.5 oz can diced tomatoes
• 15.5 oz can hominy - yellow preferred
• 15 oz can pinto beans - not refried, just cooked. I tried fresh cooked pintos, but they came out too mushy and dry. The canned ones are juicy and not too mushy.
• 4 oz can diced jalepeno peppers.
• 6 oz can tomato paste.
• 1/4 cup bulk taco seasoning.

1. Brown the turkey and drain.
2. Add all the other ingredients including juices. Option: don't include the juices and substitute a 1/2 bottle of savory beer instead.
3. Mix and simmer for 10 to 15 minutes.
4. Serve in a chili bowl topped with shredded Mexican cheese.

• Optional: Bake up a pan of Marie Calendar's cornbread mix with the suggested addition of a can of corn niblettes.
• Also optional: This is already pretty spicy, but you can kick it up another notch with a dose of DefCon DM-MKII.