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Spicy Ham Chili

    1 pound ham, cut into 1/2-inch cubes
    2 tablespoons olive oil
    1 large onion, chopped
    1 jalapeno 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
    1 tablespoon ground cumin
    1 1/2 teaspoons ground coriander
    1 tablespoon Worcestershire sauce


    In small skillet, heat olive oil and sauté onion, jalapeno 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 gloves when handling chiles. When sautéing chile, do not
    inhale the fumes or stand with face directly over the cooking area.

    Recipe by Pork, The Other White Meat


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