I flatly refuse to offer remorse for the cheap pun. First, there is a strong likelihood that through the course of this weekend’s extreme trail marathon and its resultant immodest partying, I culled brain cells beyond some sort of critical threshold. Second, this chili consists of ham and other stuff. See, the goofy witticism may not be so down-market after all. Welcome to my foggy, aberrant world.
Ham is a funny meat- pink, squishy, and terrific with mustard. While chicken and beef seem to enjoy a steady approval ratings among carnivores, ham’s place in the hierarchy of desirable meats appears to be context dependent. At a holiday feast, it is the roast of high style. In a chili, however, it is the meat reviled. How else could one explain the stark paucity of ham chili recipes. Well, pard’ner that’s all about to change.
2 C chopped, cooked ham
1 C diced white onion
¼ C diced fresh jalapeno
5 cloves garlic, smashed
1 T chili powder
1 t coriander
1 t paprika
1 t cumin
1 ½ C diced fresh tomato
1 C vegetable juice
1 C black beans drained
- Sauté ham, onion, jalapeno, and garlic until the onion is soft and fragrant.
- Add remaining ingredients (except the beans)
- Simmer on low for 45 minutes.
- Add beans and simmer for 10 minutes.
- Serve over cooked rice.
Damn it all, I lost track of the actual simmer times. Forgetfulness (if I remember correctly) is not one of the 7 virtues. I fear that the dain bramage may be permanent. Totally gruesome.
Chili Jr. was a human highlight reel during this meal. Not only did he comment that the ham was a “nice touch”, he nearly choked as he downed a heaping bowl of ham et al chili in less than a minute. Undeterred by his near-asphyxiation, he went back and ate a second bowl. That-a-boy.
I have been on the receiving end of a substantial number of substantially delicious Cajun dishes. As it turns out, today’s chili was (by luck of culinary accidence) by far and away the BEST beans and rice dish I have eaten. No play-un, it was dat much bettah, I guar-un-teee.