leftover baked ham in beef chili?
I have 2-3 pounds of leftover spiral ham that needs to be cooked (too late to freeze). I also just bought a 3# pack of fresh ground beef. I want to make a batch of beef chili and I'm going to add some of the ham, ground, to it, I just don't know how much. I'm hoping I can add all of it, then freeze in several batches. I regularly make two styles of beef chili: entree chili that is milder and more complex/savory that I add beans to and condiment chili for hot dogs & hamburgers that is simpler & very hot. I'm sure I can make condiment chili with a lot of ham but not so sure how the entree chili would taste. Anyone?
I don't know how that will work, so I can't advise directly. I can say that I use left-over ham to make black-bean chili and I love that combination.
I'm not sure I would put the Ham and beef together. I would make a ham chili separate from the beef. I would mix ham with ground pork. And I have done sausage and chicken chilis before. But I'm not sure the ham and beef will blend.
I might try a "white" or verde chili with the ham. Maybe add some pinapple for a Hawiian chili. Definitely add some beans.
Ahd then make a beef chili.
Actually I did make a batch using roughly
1 part ground beef
1.5 parts smoked ham
.5 parts leftover slow cooker pulled pork
I used a lot of chili powder, cumin, cayenne, paprika, oregano thyme, onion garlic & crushed tomatoes. Doesn't taste much different than all beef chili. The light color was a little off putting so I darkened it with caramel color.
Every batch of chili that I brew is an experiment. The only thing that I would be concerned about using too much of the ham is the amount of salt in it. I would not add salt to the chili if you plan to use the ham unless you crave salt.
By craving salt I mean using it before tasting a meal. I've seen people add salt to a plate of food before tasting it. They don't check to see if it meets with their salt needs.