Zesty Mexican Dip

• 1 can Hormel chili
• 1 (12 oz.) jar Cheez Whiz
• chopped green chilies (optional)
• tortilla chips
• 1 lb. black beans, washed and soaked for 8 hours
• 2 medium onions, diced (can't use too much onion)
• 2 c. diced celery
• 1 c. diced bell pepper (optional)
• bacon fat
• 1 gal. light chicken stock
• 3 ham hocks
• 1 c. uncooked rice
• salt and pepper
• cumin to taste
• 4 to 5 Tbsp. red wine vinegar
• chopped onion for topping

1. Saute onions, celery and bell pepper in bacon fat for 5 minutes, until limp but not brown.
2. Add black beans, chicken stock and ham hocks; cook until the beans are almost done.
3. Add rice and cook until rice is tender (about 20 minutes).
4. Add seasonings and vinegar.
5. Serve with chopped onion.

hormel chili, green chilies, tortilla chips, black beans, onions, celery, bell pepper, bacon, light chicken stock, ham hocks, rice, salt, cumin, red wine vinegar, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170469 (may not work)