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Thick and Hearty Leftover Holiday Ham Chili
So last night I was considering another use for our leftover ham from New Year's. For some reason I had chili on the brain.
I think I watched a Restaurant Impossible last night that had an amazing chili that made me hungry. lol I wanted some of my own.
I already love stews and soups. There's something about a nice hearty, but hot meal that slides down into your belly warming your entire body that sounds just wonderful.
I can't wait to share the meal that I am making with our ham tonight with you tomorrow!
I already have a large number of chili recipes that I use here at home.I have a nice white chicken chili with potatoes and corn, a thin but wonderful hot dog chili perfect for topping hot dogs and mixing with cheese for a delicious chili cheese dip, and I have a hearty hamburger chili recipe that I make on cold evenings or for barbecues in the summer.
It was nothing to take a little from each of them to modify a chili for some leftover sweet honey ham.
Of course I had to use onion, beans, tomato sauce and ham. But I switched a few of these up to complement the ham I was using.
As I had already cooked our ham for New Year's in plenty of honey, oranges, and apples in our crockpot to make it super sweet, and have it fall apart before dinnertime. So it was perfect for my chili just as it was.
Instead of the traditional pinto and kidney beans, I used lima and black beans. Of course, this was all I had in the pantry, but I never get to use my delicate lima beans and the tartness for the black beans was great for balancing the sweetness of the ham.
I tossed in some oregano and cumin to give it the right flavors, added a good deal of beef bouillion for the needed liquid and flavor, and finally added cornmeal to thicken it up a bit.
You're going to love this chili! Give it a shot!
- 2 pounds ground beef
- 1 pound leftover ham, chopped
- 1 large yellow onion
- 5-6 cloves garlic
- 2 cans tomato sauce, (I used tomato soup)
- 2 cups beef bouillion, (I used the dried cubes to make my bouillion)
- 2 cans your chosen beans, (I used lima and black beans)
- 3 tablespoons chili powder
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1/4 cup cornmeal, (to thicken your chili)
- You'll want to begin by peeling and chopping up your yellow onion. Chop nice and small and add it to a medium saute pan over medium heat.
- Now peel and chop about 5-6 cloves of garlic. If you don't have fresh garlic, but instead have refrigerated, pre-chopped garlic, one tablespoon equals one clove of garlic. Add this to your saute pan with your chopped onion.
- Mix your onion and garlic together in the pan and cook until soft and translucent.
- In a large soup pot, add your 2 pounds of ground beef. If raw and/or frozen, thaw safely and cook in your soup pot over medium-high heat until brown and thoroughly cooked.
- My husband cooks all of our hamburger straight from the grocery store. He then bags it up into cooked pounds in sandwich bags and puts it in the freezer. Then it's easy for me to pull a couple out for a recipe like this, and thaw them in the microwave.
- When your hamburger is cooked and ready, add in your chopped leftover ham. If you would rather use nothing but ham, that is fine as well. Your chili will turn out just as delicious.
- Once your onions and garlic are fully cooked, dump them into your pot as well.
- Now it's time to add in all of your other ingredients.
- Start by dumping in your two cans of tomato sauce or tomato soup. I used tomato soup for this recipe because I didn't have any tomato sauce on hand.
- Now add in your beans. Normally chili requires kidney and pinto beans, but I had neither. I used lima beans and black beans and it was a delicious combination with the ham.
- Add in your chili powder, oregano, and cumin.
- Then add in your cornmeal.
- Finally add in your 2 cups of beef bouillion. I use dehydrated bouillion squares. So I filled my measuring cup up with 2 cups of water and drops two cubes in. I heated it up for about 3 minutes and then mixed it up really well with a small whisk before pouring it into my chili.
- Mix all of your ingredients well.
- It won't look right at first, but cover it and cook for about an hour at medium to medium low, stirring every so often to cook evenly and make sure it's not burning on the bottom.
- Once cooked, there should be a couple inches of liquid on top and a deep reddish-brown color to the rest of your chili.
- Top your chili with shredded cheese and avocado for the best results. Make alongside my fresh homemade cornbread for a delicious combination.
- Yummy! Yummy!
|Calories from Fat||216|
|% Daily Value *|
|Fat 24 g||37%|
|Saturated fat 8 g||40%|
|Carbohydrates 52 g||17%|
|Fiber 16 g||64%|
|Protein 32 g||64%|
|Cholesterol 67 mg||22%|
|Sodium 1828 mg||76%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
I was a little worried about how some of the ingredients were going to mix together, but in truth, I wish I had in fact used much more ham.
I think next time, I will use just ham (as we have plenty still in the refrigerator), and no hamburger to supplement it.
The lima beans and black beans turned out wonderfully. My husband actually told me that this was the best chili he had ever eaten.
I know what you're thinking. You think my husband is biased and so says this about all of my food, but that's just not true.
We are constantly battling over whose dish is better. We both have a lasagna recipe, we both have a pot roast recipe, and we both have many other recipes that we are constantly trying to improve to make them better than the other persons. lol
This was a real complement to hear him say that!
This is certainly one we'll be repeating in the future. I made sure to write it down this time so I didn't forget how I made it.
Try it yourself. I'd love to hear your thoughts!!
What's your favorite chili ingredient?
© 2014 Victoria Van Ness