Recipe: Spicy Ham Chili (using black beans and corn, crock pot)

SPICY HAM CHILI

"Smoky ham joins all the usual suspects for a slowly cooked spicy stew that's great served over hot rice."

1 pound ham, cut into 1/2-inch cubes
2 tablespoons olive oil
1 large onion, chopped
1 jalapeno chile, seeded and minced*
2 cloves garlic, minced
2 cans (28 oz. each) diced tomatoes, undrained
1 (10 oz) package frozen corn
1 (15 oz) can black beans, rinsed and drained
1 green bell pepper, seeded and diced
2 tablespoons brown sugar
1 tablespoon cumin
1 1/2 teaspoon coriander
1 tablespoon Worcestershire sauce
FOR SERVING (optional):
Hot cooked rice
Sour cream
Shredded Cheddar cheese
Chopped fresh cilantro (for garnish)

In small skillet, heat olive oil and saute onion, jalapeno and garlic until onion is tender, about 4 minutes.**

Place onion mixture in 4-5-quart crock pot, add remaining ingredients, except ingredients for serving, and mix gently.

Cover crock pot and cook on HIGH setting 4 hours.

Serve over hot rice, with sour cream, shredded Cheddar cheese, and chopped fresh cilantro, if desired.

*Wear rubber cloves when handling hot chile.

**Use caution when sauteing chile; do not inhale fumes or stand with face directly over skillet.

Makes 6 servings
Source: National Pork Board