Spicy Ham Chili
Ham adds a surprising twist of flavor to this spicy chili with black beans.
1 pound ham, cut into 1/2-inch cubes
2 tablespoons olive oil
1 large onion, chopped
1 jalapeño chile, seeded and minced*
2 cloves garlic, minced
2 (28-ounce) cans chopped tomatoes, undrained
1 (10-ounce) package frozen whole kernel corn
1 (15-ounce) can black beans, rinsed and drained
1 green bell pepper, seeded and diced
2 tablespoons brown sugar, packed
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 tablespoon Worcestershire sauce
Shredded cheddar cheese
Chopped fresh cilantro leaves
- In small skillet, heat olive oil and sauté onion, jalapeño and garlic until onion is tender, about 4 minutes.**
- Place onion mixture in 4 to 5-quart crockpot, add remaining ingredients and mix gently. Cover and cook on HIGH setting 4 hours.
- Serve over hot rice, with sour cream, shredded cheddar cheese, and chopped fresh cilantro, if desired.
Makes 6 servings.
*Wear rubber cloves when handling hot chile.
**Use caution when sautéing chile; do not inhale fumes or stand with face directly over skillet.
Recipe provided courtesy of National Pork Board.