Last night, it was getting late and I had not decided what I was cooking for dinner. I still had one packet of deli ham I wanted to use up quickly so I decided to pair it with some beans and make this quirky chili. I also made a savory rice (recipe to follow soon) because I thought this chili would be nice on top of it. I completed the meal with a big green salad and dinner was on the table before the kids started clamoring that their bellies were growling. I call this a chili, but it's really not meant to be eaten like a chili. I think it's best paired with rice or tortillas. However you eat it, it's a quick and budget friendly meal that certainly satisfied our dinner dilemma.
Ingredients:
16oz-20oz of honey baked ham deli ham diced
1 medium onion
1-2 green chilies (jalapeno or serrano)
1 cup diced celery
16oz of salsa or can of diced tomato/green chilies (Rotel brand)
1 Tbs ground cumin
1 Tbs chili con carne powder
1 tsp dried oregano
2 cloves garlic grated
red chili flakes to taste
salt and black pepper to taste (add salt at end because ham will provide some salt)
2 cans rinsed and drained beans (northern or pinto)
1-2 cups of water (depending on amount of gravy)
1/2 cup of milk or half and and half
garnish: fresh lime for a squeeze of lime juice at the table
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1UA-LvwVwSNswF-omXpttsbN9EBEoLpwWnUlh87qLvE8L_Tz6R3ApAoLHk2GKzBNZNHjN6Drz1lycXYp07ytBcWK_2VWaOipXL_oqu4h-tVZL0j4wTD2lqQc8GPQI-uCV9y4oELy7q-w/s200/100_1813.jpg)
Dice up the deli ham and add to a pan with 2 tsp of canola oil on high heat. Fry until edges begin to char and ham is starting to crisp
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFj9S3-7DGmrBD28jjXIQVjg6TKnl_ZQu7f6iiTZZA2mcpsB0OCGLY8IHHMDKuBhs31uYJXdlTcVtNO-n1WURJNb5boRvu3GzMoPd_J3EMnLZghNz5HaK8orPRCqTKRsWHueIpS9ay9hc/s200/100_1815.jpg)
up. This will take 15-17 minutes.
Once ham is fried, add another 2 tsp of canola oil and the chopped onions, garlic, celery and green chilies. Fry for another 2-3 minutes on medium high heat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuxGq1SAcoyAbkIgZOjay9Go8z-1MG_LzaJA8wqlxyGbXC_tHXOsnaPdqkDI9oJUxWmWTK9e4MFYJCL9Q9kmTisj-jYtAcJI2TBTLaK4r1yaxk1ep6KLhjinp4JVkjsHJDZPTQk1z3dYs/s200/100_1817.jpg)
Next add ground spices (cumin, chili powder, oregano, black pepper and red chili flakes). Saute for 1 minute. Then add salsa or diced tomatoes with green chili (Rotel).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIb3ozbUamakVU_B01rtEaljolq8rRYdnsIPVoT9xFodTDQJq6w9n5DGdpmgDBvLV4p5wdi_Y3OJhwxBQHWeeRzxU-h1LrNelCgEMos69PBrxSGUki0b_zLdWN9LueE6sot7XI9277w9c/s200/100_1818.jpg)
Finally add canned beans and water. 1 cup of water for a drier
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6N4M5QOuMkChFH5M-AZRvrleAtbcnFYuOm2DS-KTA6B5RR64R6YUxnfMqyjkuGUx1jXMqBOhTvafpBaxnYkTzJ0sMEr3MAt9TDl3yoZOsdc-yruowcdhwQ2BL6vvMwsOihFdlkb-MIE/s200/100_1826.jpg)
chili, 2 cups for more of a gravy chili. We ate it over rice so I wanted more gravy. The beans do absorb some of the liquid. Cook for 10-15 minutes. Taste for seasoning. Add milk or cream and cook for another 2-3 minutes. Serve hot over rice or with tortillas. Enjoy.
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