Justin Wilson Looking Back: Hominy and Chili Casserole

Serves 8 people


  • One 16-ounce can hominy, drained
  • 1 cup of chopped green onions
  • 1/2 cup of chopped bell peppers
  • 1/2 cup of dried parsley
  • 1 tablespoon of Worcestershire sauce
  • 1/2 teaspoon of dried mint
  • 1/2 teaspoon garlic powder
  • 1 cup of dry white wine
  • Salt and cayenne pepper to taste
  • One 16-ounce can chili (no beans)
  • 1 tablespoon of olive oil
  • 1 cup grated cheddar cheese
  • 1/2 cup grated mozzarella cheese
  • 1/4 cup of grated Parmesan or Romano cheese
  • Seasoned bread crumbs


Place the hominy, green onions, bell peppers, parsley, Worcestershire, mint, garlic powder, and wine in a medium size pot and cook over a medium fire, stirring, until the onions and peppers are tender.

Season with salt and cayenne and cook until most of the juice is gone.

Stir in the chili and pour into a casserole dish greased with the olive oil. Stir in the cheese and top with the bread crumbs.

Cook in a preheated 350-degree oven until the liquid is absorbed, about 1 hour.

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