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Country Ham and Butter Bean Chili
Andre Lewis

Country Ham and Butter Bean Chili

Smoked ham and broad butter beans make a mellow, country-style chili that eats more like supper than tailgate food. Tomato, molasses and ancho chile pull it away from bean soup. Check the seasoning at the end because the ham can supply all the salt the pot needs.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz cooked smoked ham cut into 1/2-inch cubes
  • 45 oz canned butter beans drained and rinsed
  • 1 cup diced yellow onion
  • 1 cup diced green bell pepper
  • 3 cloves garlic minced
  • 2 tbsp ancho chile powder
  • 1 tsp smoked paprika
  • 28 oz canned crushed tomatoes
  • 3 cups low-sodium chicken broth
  • 1 tbsp molasses
  • 1 tbsp apple cider vinegar
  • 1/2 tsp kosher salt

Method
 

  1. Place the ham, butter beans, onion, bell pepper, garlic, ancho powder, paprika, tomatoes, broth and molasses in a 6-quart crockpot.
  2. Stir well, cover, and cook on low for 6 hours until the onion is soft and some of the beans have broken down.
  3. Mash about 1 cup of butter beans against the side of the crock and stir them into the red broth.
  4. Check that the ham is steaming hot and at least 165°F, then stir in the vinegar.
  5. Taste before adding the salt, using only enough to sharpen the beans without making the smoked ham harsh.