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Looking for a new recipe to use up your leftover ham? Look to the future with our new Chili 9000.

  • 2 lbs. cooked ham, diced (about 4 cups)
  • 2 TB. vegetable oil
  • 1 medium onion, chopped
  • 1-2 fresh jalapeño peppers, seeded and minced
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced or 1/2 tsp. GRANULATED GARLIC
  • 3 TB. CHILI 9000
  • 3 Cups water
  • 1 26 oz. can tomato puree
  • 2 16 oz. cans no salt added, chopped tomatoes
  • 2 16 oz. cans kidney beans, drained
  • 1/2 Cup fresh cilantro, chopped
  • 1-2 tsp. salt, optional

Heat the oil in a stockpot over medium-high heat. When hot, add the onions and sauté for 4-5 minutes, stirring often. Add the jalapeño, red bell pepper and GARLIC, continuing to cook for 2-3 more minutes. Add the CHILI 9000 while continually stirring until the spices begin to stick to the bottom of the pot and brown (about 30-45 seconds). Quickly add the water. Add the tomato puree, chopped tomatoes and the juice they were packed in. Add the kidney beans and ham. Stir. When chili begins to boil, reduce heat to low and cover. Ideally chili should be simmered 2-3 hours to let all the flavors blend together. Stir about every 15 minutes, while checking to make sure the heat is not too high, as this will cause the chili to stick to the bottom of the pot. For the final half hour of cooking time, add the cilantro. A few minutes before serving, taste and add salt as desired.

Prep. time: 20 minutes
Cooking time: 2-3 hours
Serves: 8-10

Garlic Powder Granulated 1.3 oz. 1/4 cup jar
Chili 9000 2.1 oz. 1/2 cup jar

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