Main Dish
Mama D's Chili with Honey Ham
Dutton Estate Winery
8757 Green Valley Road
Sebastopol, CA 95472
duttonestate.com
- RECIPE YEAR: 2018
- RECIPE BY: Lori Bianchi
- YIELD: Serves 8
- PAIRS WELL WITH: Karmen Isabella Pinot Noir
Created by Mama D herself, this Dutton family recipe has been passed down for generations. It's a true comfort food. She recommends using precooked honey-glazed ham from Honey Sliced Ham in Santa Rosa, CA.
Ingredients:
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 2 cans (each 15 ounces) organic stewed tomatoes
- 2 cans (each 15 ounces) organic tomato sauce
- 1/4 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 dried bay leaf
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground pepper, to taste
- 3 cans (each 15 ounces) pinto beans, drained
- 3 cans (each 15 ounces) black-eyed peas, drained
- 3 pounds precooked ham, meat cut off bone and cubed, bone reserved
Directions:
In a stock pot over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the stewed tomatoes, tomato sauce, chili powder, cumin, bay leaf and Worcestershire sauce, and season with salt and pepper. Increase the heat to medium-high and bring to a simmer, stirring occasionally. Add the pinto beans, black-eyed peas, ham bone and about 3 pounds cubed ham or as much as you like (refrigerate any remaining ham). Reduce the heat to low, cover and simmer for 1 to 1 1/2 hours, stirring about every 10 minutes and scraping the bottom of the pot so the beans don't stick. Uncover the pot and simmer for 1 hour more, stirring about every 10 minutes and scraping the bottom of the pot. (Removing the lid allows some of the liquid to evaporate so the chili reaches the desired consistency.) Remove from the heat. Remove and discard the bay leaf and ham bone and serve. NOTE: The chili can be refrigerated for up to 3 days (the flavor improves as the chili sits) and frozen for up to 6 months.
