Picture this: a chilly evening, cozy blankets, and a steaming bowl of hearty ham hock chili with a spicy kick. It’s the kind of dish that warms you from the inside out, filling your home with the irresistible aroma of savory spices and slow-cooked goodness. Today, I’m excited to share with you my favorite recipe for ham hock chili, packed with protein-rich beans, aromatic onions, zesty coriander, and now, the heat of jalapeño, all topped with a dollop of sour cream and fresh cilantro. So, grab your apron and let’s dive into this comforting culinary adventure!

Ingredients:

• 2 ham hocks (about 2 pounds each)
• 2 cups dried pinto beans, rinsed and drained
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1 bay leaf
• 6 cups chicken or vegetable broth
• Salt and pepper to taste
• Sour cream, for serving
• Fresh cilantro, chopped, for garnish

Serving Size: 6-8 servings Cook Time Duration: 4 hours

Step 1: Prep the Ingredients

• Rinse and drain the dried pinto beans.
• Dice the onion, mince the garlic, and finely chop the jalapeño (be sure to wear gloves or wash your hands thoroughly afterward to avoid irritation).

Step 2: Cook the Ham Hocks

• In a large pot or Dutch oven, place the ham hocks and cover with water.
• Bring to a boil over high heat, then reduce heat to low and simmer for 1 hour, skimming any foam that rises to the surface.

Step 3: Prepare the Chili Base

• Remove the ham hocks from the pot and set aside to cool slightly.
• In the same pot, add diced onion, minced garlic, and chopped jalapeño. Sauté until softened, about 5 minutes.
• Stir in ground cumin, smoked paprika, dried oregano, chili powder, and a bay leaf. Cook for an additional 2 minutes to toast the spices.

Step 4: Add the Beans and Broth

• Return the ham hocks to the pot along with the rinsed and drained pinto beans.
• Pour in the chicken or vegetable broth, ensuring that the ham hocks and beans are submerged.
• Season with salt and pepper to taste.

Step 5: Simmer the Chili

• Bring the mixture to a boil, then reduce heat to low and simmer, partially covered, for 2-3 hours, or until the ham hocks are tender and falling off the bone and the beans are cooked through.

Step 6: Shred the Ham Hocks

• Once the ham hocks are tender, remove them from the pot and shred the meat using two forks, discarding any excess fat and bones.

Step 7: Finish and Serve

• Return the shredded ham hock meat to the pot and stir to combine.
• Taste the chili and adjust seasoning if necessary.
• Serve hot, topped with a dollop of sour cream and a sprinkle of fresh cilantro.

Indulge in the heartwarming flavors of this ham hock chili with a spicy twist, perfect for cozy family dinners or chilly nights with friends. With its rich, smoky taste and tender chunks of meat, this recipe is sure to become a favorite in your home. So, gather your loved ones around the table and enjoy the simple pleasures of good food and great company. Bon appétit!

Now, go ahead and give this recipe a try! Your taste buds will thank you later. Remember, cooking is all about creativity and fun, so don’t be afraid to make it your own. Cheers to delicious homemade meals and happy memories shared around the dinner table!