Walt's New Year's Chili

walt band


Decided to make a New Years Chili -- This one is pretty hot -- no real sweetness added but You can adjust the hotness and flavor to your tastes. Feel free to experiment like we all do. You can make this basic recipe in several sizes, halve it or double it - adjust it as needed. This is some seriously good chili -- Enjoy !!

pinch tips: Slow Cooker/Crock Pot Hints





1 Hr


45 Min


1 lb
1 lbs ham steak chopped into medium size dices -- (use low sodium ham)
1/2 large
1/2 large yellow onion -- chopped medium size dices
1/2 large
1/2 large red onion -- chopped medium sized dices
1 can(s)
1 - 16oz can of black eyed peas (we used bush’s)
1 can(s)
1 - 16oz can chili seasoned diced tomatoes
1 Tbsp
1 tbs of louisiana hot sauce - adjust up or down to taste
1 tsp
1 tsp dijon mustard
1 tsp
1 tsp of chile powder -- choose one that you like - adjust up or down to taste
1 tsp
1 tsp cumin -- adjust up or down to taste
1-2 tsp
1 to 2 tsp of red pepper -- adjust up or down to taste
1 tsp
1/2 tsp mustard seeds

Directions Step-By-Step

1. Cook ham in a large pot on high - no oil -- cook until the meat appears to change texture
2. Add the chopped up onions and keep cooking until the onions start to turn translucent
3. Add the can of black eyed peas
4. Add the can of diced tomatoes with liquid - stir
5. add mustard seeds
6. cook a few minutes - keep stirring occasionally
7. add the chile powder -- stir
8. add the cumin -- stir
9. adjust taste by adding chile powder or cumin
10. add Louisiana hot sauce - stir
11. let cook for a few minutes - stirring occasionally
12. adjust fire power with hot sauce - stir
13. cover and reduce heat - let cook for 20 to 30 minutes
14. take cover off for last 10 minutes to thicken the chile -- if the chili is too watery take the cover off earlier and reduce till thicker
serve immediately or later (6-8 servings)
keep the pot simmering as there will probably be several seconds served - put leftovers in the fridge -- they will taste even better tomorrow
This recipe cooks enough for about 6-8 servings depending on size. It has been our experience it doesn’t last long. We have taken to doubling the basic recipe and freezing about 1/3 of it for another day. BTW -- this chili usually tastes great out of the pot but it tastes even better reheated the next day.

Feel free to use what ever brands you want for your ingredients -- brands don’t seem to make much of a difference in the final taste -- I do most of my dry ingredient choosing with my nose -- and then adjust flavors as I go through spoon tasting -- this recipe doesn’t have any sweetness in it -- it has a straight ahead Chili taste -- The chili powder and cumin give it the overall chile taste -- the rest of the ingredients just add to the palette -- The black traditional black eyed peas hang tough right in the center of the taste
We have used canned black eyed peas in this but you could cook your own if you want.
We use cans for the convenience of preparation -- we try to keep the recipes as user friendly as we can -- truth be told all of the spoon measurements are more or less a guess -- if your not adjusting the taste as you go then your not really cooking Walt’s Style !!

About this Recipe

Course/Dish: Chili