Recipe - Smoky Chipotle Chili with Maple Ham

Here is one I came up with last week. It's easy, hearty, and SO delicious! Feel free to modify to suit your spice preferences. I left it pretty simple to let the maple and chipotle flavors shine through, but if you wanted to add other spices you could. The ham I made the night before, and used the leftovers for this chili. I got a natural-cured ham steak in my CSA share, and when I asked what to do with this, the lady who runs the CSA suggested I bake it in the oven with maple syrup. So I smothered it with maple syrup and baked for about 30 minutes. I ate part of it with a green salad and Yukon Gold mashed potatoes, and it was really delicious, but there is only so much ham I can take, so I diced the rest of it up, and added it, along with the maple syrup drippings, to this dish that I threw together the next morning in the crockpot. It turned out to be one of my favorite ham dishes ever!

Smoky Chipotle Chili with Maple Ham (serves 4-5)

Ingredients added to crockpot.

Ingredients:
1/2 lb diced natural/organic ham + 1/4 c. maple syrup (may be baked together ahead of time to deepen the flavor, but you don't have to)
1 1/2 c. dry pinto beans (soaked, rinsed, and drained)
1 medium onion, diced
2 cloves garlic, minced
1 canned chipotle chili, minced, + 1 spoonful of adobo sauce from the can
Water

Instructions:
1. Combine all ingredients in crockpot. Add water until just barely covered.
2. Cover crockpot and cook on Low for 12 hours (or High for 7-8 hours).
3. Serve with steamed greens, cornbread, and a light refreshing beer (if desired).
4. Enjoy!

Note: This dish is pretty spicy. If you wish to reduce the spice some, use only part of the chipotle, or omit the adobo sauce.

Yum, yum, yum!