Samantha Nicole 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!
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.
