The Inspired Cook
Leftover Easter ham dilemma solved
Happy Easter weekend, readers! I hope your day hop along at a steady pace and is filled
with fun, fellowship, and fabulous food.
After your Sunday feasts, many of you may be faced with a bunch of leftover ham and clueless as what to do with it. Anticipating your dilemma, I prepared today’s column especially for you. Trying to think outside the box, I created a chili made with ham, something I never had eaten and wasn’t quite sure I would like. I reasoned that if I adore ham, beans, and chili seasonings, then why wouldn’t I like this chili? And, guess what. Charles, my better half, and I really liked it a lot!
FYI: If you omit the ham, this would make a delicious vegetarian chili recipe.
Spicy Ham and Three-Bean Chili
1 c. yellow onion, finely chopped
1 1/2 T. extra-virgin olive oil
1 (4-oz.) can chopped green chilies
4 c. cooked ham, cut into 1/2-inch cubes
1 t. each salt and garlic powder
1 1/2 T. chili powder
1/2 t. each dried oregano, smoked paprika, and ground coriander
1/8 t. cayenne pepper
1/4 t. black pepper
1 T. dried cilantro
1 (28-oz.) can crushed tomatoes
1 c. water
1 (15.5-oz.) can garbanzo beans (chickpeas)
1 (15.25-oz.) can black beans
1 (15.5-oz.) can dark kidney beans
Rinse and drain garbanzo beans. To give a more tender texture to these beans, place into a small saucepan, cover with water, and bring to a boil over high heat. Reduce to a simmer and cook uncovered for 20 minutes. Drain; set aside. Put black and kidney beans into a colander and rinse; set aside to drain. Remove rind and fat from ham and cut into 1/2-inch cubes; set aside.
Into a Dutch oven, place oil. Over medium-high setting, heat the oil until it shimmers. Add onion, sautéing until translucent. Add ham; cook until browned. Stir in chilies. Add dry seasonings, stirring constantly until fragrant. Pour in tomatoes, water, and beans; stir.
Bring mixture to a boil. Lower heat and simmer uncovered for 20-25 minutes. Top each serving with shredded Pepper-Jack or cheese of your choice.
Yield: 4-6 servings