87 chili jam recipes

Holiday brunch egg casserole loaded with diced ham, Monterey Jack, cottage cheese, and green chiles. A make-ahead crowd-feeder that bakes up puffy and golden for Christmas morning.

The original Australian Dinkum Chili made with kangaroo meat, ground emu ham, and wallaroo bacon simmered in Aussie beer with regional chili peppers. This is fair dinkum bush tucker meets chili cookoff.

Southern black-eyed peas simmered low and slow with smoky ham, balsamic vinegar, garlic, and a bay leaf. A one-pot comfort dish with just the right kick of crushed red pepper.

Old-school Texas chili with no beans. Beef and ham slow-simmered in rendered suet with cumin, oregano, and chili pulp for a rich, smoky bowl of pure Lone Star heat.

Ham and three-bean soup with navy beans, kidney beans, black beans, and stewed tomatoes in a chili-spiced broth. One pot, no soaking, and ready in 40 minutes.

Yellow split pea soup simmered with a ham bone, carrots, celery, and thyme for 3 hours until thick and smoky. A hearty, old-fashioned soup that turns a leftover ham bone into a full meal.

Crustless quiche with ham, cheese, green chilies, and black olives. Bisquick batter blended with eggs and evaporated milk forms its own light base.

Tortillas rolled with ham, Monterey Jack, and green chilies, smothered in homemade cheddar cheese sauce and baked bubbly. Easy Baja-style comfort food for six.

Cuban-style stuffed eye of round roast packed with smoked ham, bacon, green olives, capers, and chilies, then braised in stock and tomato sauce until fork-tender.

Santa Maria beans made with pinto beans, bacon, ham, tomato puree, and red chile sauce. The classic California Central Coast side dish for tri-tip barbecue, slow-simmered until rich and tender.

Gluten-free red beans and rice, New Orleans style, with ham, the holy trinity of onion, celery, and bell pepper, plus garlic and crushed red chili. Hearty Cajun comfort over brown rice.

Bright red cinnamon-spiked Christmas pickles made from cucumber rings soaked in lime water, boiled with red hots candy, and canned in a sweet syrup. A multi-day Southern canning tradition.

Creole jambalaya with shrimp, cubed ham, and rice simmered in tomatoes and beef broth with the holy trinity. A one-pot Cajun classic packed with Southern flavor.

This hearty soup made with navy beans, cabbage and hot chili peppers is perfect for a rainy day.

La Piperade, a Basque pepper and egg dish with sauteed bell peppers, tomatoes, hot chili, and ham folded into softly set eggs. A rustic French-Basque brunch or supper.

Homemade choux puff appetizers with three filling options: corned beef with sour cream, deviled ham with cream cheese, and spinach with water chestnuts. Classic party bites from scratch.