Hominy Taco Chili - cooking recipe

Ingredients

1 lb ground beef
1 large onion, chopped
2 (15 1/2 ounce) cans hominy, drained
2 (14 1/2 ounce) cans stewed tomatoes, undrained
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup water
1 (1 1/4 ounce) envelope taco seasoning
1 (1 ounce) envelope ranch dressing mix
2 teaspoons ground cumin
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
corn chips (Fritos)

Preparation

Cook beef and onion over medium heat in a dutch oven until meat is no longer pink; drain.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Serve garnished with shredded cheddar and corn chips if desired.
Freeze remaining chili in a freezer container for up to 3 months.
To use frozen chili: Thaw in the refrigerator. Transfer to a large saucepan; heat through, adding water if desired.