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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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1 package small black (turtle) beans, (12 ounces)
1 large ham hock or a ham bone
1 large or 2 small onions, diced
2 large cloves garlic, minced
1 tablespoon oil
1 can crushed tomatoes with added purée, (28 ounces)
3 tablespoons chili powder to taste, (3 to 4)
2 teaspoons each: ground cumin, salt
1 teaspoon each: basil, oregano
¼ teaspoon freshly ground pepper
½ pound chicken meat (no skin), diced
1 green bell pepper, seeded, diced
2 small zucchini, cut into ½ inch
cubes
1 cup frozen corn kernels
Chopped fresh cilantro, optional
Hot red pepper sauce to taste, optional
Soak beans in a large bowl of water overnight. Or, put beans with water to cover in a 4 ½ quart saucepan or Dutch oven. Heat to boil; boil 1 minute. Remove from heat and let stand 1 hour. Drain well. Put beans with fresh water to cover in a 4 ½ quart saucepan; add ham hock. Heat to boil; reduce heat. Simmer, stirring occasionally, until beans are almost tender, 1 to 1 ½ hours. Strain beans, reserving beans and cooking liquid separately. Finely chop any lean meat from ham hock. Meanwhile, cook onions and garlic in oil in 4 ½ quart saucepan until soft. Stir in chopped ham hock meat, beans, tomatoes, seasonings and enough of the bean liquid (about 2 cups) to make a medium-thick chili consistency. Heat to simmer; cook, stirring often, for 20 minutes. Stir in chicken, green pepper and zucchini. Simmer until chicken is opaque, about 5 minutes. Stir in corn; simmer about 5 minutes. Taste and adjust seasonings. Serve sprinkled with cilantro and hot sauce.