Aphorisms from the Professor: Brillat-Savarin

Monday, March 15, 2010

one last hurrah...i hope

Ham hocks and beans is a pretty classic combination. Although spring is in the air here, today was on the colder side, so we decided to take advantage and make one of our winter favorites, chili, but with ham hocks instead of ground meat. This turned out wonderfully. The flavor of the meat was perfect, and cooking it with the other ingredients for so long left it incredibly melt-in-your-mouth tender.

Chili with ham hocks, black beans, kidney beans, corn, tomatoes, garlic and onion topped with a blend of Mexican cheeses and sour cream.

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