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Southwestern Chili

ChickenStove-TopTex-Mex

Time: 6 hours 15 minutes

Yield: 5 servings

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About

Southwestern Chili gets to the heart of what a great chili should be: hearty, meaty, spicy, and intensely flavorful. The broth is packed with herbs and zest, and the chicken thighs are succulent and tender. Oh, and let's not forget all the hot-off-the-bone ham stirred into this fragrant, filling stew. Yes indeed, Southwestern Chili is a trail-blazingly delicious meal!

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Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds chicken thighs, boneless and skinless, cut into 1-inch cubes
  • 2 pounds ham hock
  • 1 (15.5-ounce) can great northern beans, rinsed and drained
  • 1 (14.5-ounce) can chicken broth
  • 1 (4-ounce) can chopped green chiles
  • 1/4 cup onion, chopped
  • 2 tablespoons fresh cilantro, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes
  • sour cream, optional, to taste, for topping
  • jalapeño, optional, sliced, to taste, for topping

Directions

Step 1 -In a large skillet, heat the oil over medium-high heat.

Step 2 -Add the chicken thighs to the hot oil and brown them, about 2-3 minutes.

Step 3 -Transfer the chicken to a 3-quart slow cooker.

Step 4 -Add the ham hock, the beans, the broth, the chiles, the onion, the cilantro, the garlic powder, the cumin, the oregano, and the red pepper flakes.

Step 5 -Cover and cook on low until the ham is tender, about 6-8 hours.

Step 6 -Transfer the ham bone from the slow cooker.

Step 7 -When cool enough to handle, remove the meat from the bone and discard the bone.

Step 8 -Cut the ham meat into bite-sized pieces and return it to the slow cooker.

Step 9 -Top the chili with the sour cream and the sliced jalapeño.

Step 10 -Serve.

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