Zesty Mexican Dip - cooking recipe

Ingredients

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

Preparation

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