Jacksonville Black Bean Chili
Black bean chili is fairly simple, but to get that smoky flavor you need to make a stock from smoked
ham hocks. It’s a simple process but does require some additional time, so start early in the day
or make the stock ahead and freeze.

Level of Difficulty: Medium

Serves 4.

Lineup:
Stock:
2 quarts water
2 large smoked ham hocks (about 2 lbs)
3 bay leaves
1 rib celery
1 onion, unpeeled and halved

Chili:
2 tablespoons olive oil
2 cloves garlic, minced
2 ribs celery, diced
1 onion, diced
3 jalapenos, minced
1 tablespoon chili powder
1 tablespoon cumin
½ teaspoon pepper
Reserved stock
4 (15 oz.) cans black beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes
2 cups cooked ham, diced


Playbook:
Make the stock:
Combine water, ham hocks, bay leaves, celery and onion in a stockpot. Bring to a boil. Reduce heat
and simmer for 1 hour or until reduced by half – you should end up with 1 quart of stock. Drain and
discard solids and reserve stock.

Make the chili:
Heat the oil in a large stockpot over medium-high heat. Add the garlic, celery, onion and jalapeno and
sauté for 10 minutes, stirring frequently. Add the chili powder, cumin, pepper, reserved stock, beans
and tomatoes. Stir well and bring to a boil. Reduce heat and simmer for 30 minutes or until slightly
thickened. Stir in ham and heat through. Serve chili with green onions and white rice.


Special Teams:
Green onions, minced
White rice
French bread