Ham, et al. Chili

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.

 

Ingredients:

 

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

 

Directions:

 

  1. Sauté ham, onion, jalapeno, and garlic until the onion is soft and fragrant.
  2. Add remaining ingredients (except the beans)
  3. Simmer on low for 45 minutes.
  4. Add beans and simmer for 10 minutes.
  5. Serve over cooked rice.

 

 

Ham, et al. Chili

Ham, et al. Chili

 

Tasting Notes:

 

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. 

 

 

 

 

 

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