6-8 fresh jalapeno chilies, stems and seeds removed and chopped
1 1/2 c. black beans, sorted and rinsed
1 tbsp. bacon fat or oil
1 lg. onion, chopped
2 cloves garlic, minced
1 lg. ham hock
3 tsp. ground cumin
1 tbsp. red wine vinegar
6-8 c. chicken stock
1 c. heavy cream or half and half
NOTE: If ham hock is salt cured then soak to remove brine

Cover beans with water and soak overnight. Saute onions and garlic in oil until soft. Combine the beans, onions, ham hock, cumin, wine vinegar, and stock; bring to a boil; reduce the heat and simmer until beans are soft, 3 1/2 hours.

Remove the ham hock, shred the meat and set aside. Puree the bean mixture until smooth. Return to the saucepan; stir in cream, heat.

To serve: Stir in shredded ham, sprinkle red chili powder on top of each bowl and add a dollop of sour cream if you can't take the heat.