Chipotle Pepper and Black Bean Chili

• 1-1/2 lbs. ground beef
• 2 14-oz. cans beef broth or chicken broth
• 1 16-oz. jar chunky salsa
• 1 15-oz. can black beans, rinsed and drained
• 1 15-oz. can golden hominy, rinsed and drained
• 2 cups loose-pack frozen diced hash brown potatoes
• 1 to 2 canned chipotle chile peppers in adobo sauce, finely chopped*
• 2 tsp. chili powder
• 1 tsp. dried oregano, crushed
• 1 tsp. ground cumin
• Dairy sour cream, chopped avocado and/or shredded cheddar cheese (optional)
• Tortilla chips or corn bread (optional)

In a large skillet, cook ground beef until meat is brown. Drain off fat. Transfer meat to a 4- or 5-quart slow cooker. Stir broth, salsa, beans, hominy, potatoes, chipotle peppers, chili powder, oregano and cumin into meat in cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-setting for 3-1/2 to 4 hours.
Top individual servings with sour cream, avocado and cheddar cheese and serve with tortilla chips, if you like. Makes 6 servings (9-1/2 cups total)