3 tablespoons bacon grease
1/2 Med. Onion – Diced
1 Rib Celery - Diced
1/2 Red Pepper – Diced
1 Hatch Chili – Diced (could substitute Anaheim)
5 Cloves Garlic – Smashed / grind into paste
2 Cups Ham – Chopped
1 Large Link Hot Smoked Sausage – Remove casing / Dice
1/2 tsp Salt
1/2 tsp Black Pepper
1/4 Tsp Cayenne Pepper
2 tsp Fresh Thyme
1 tsp Paprika
1 tsp Cumin
1/2 of a 7 oz Can of Chipotle Sauce
8 Cups Chicken Stock - Hot
2 Cups Water - Hot
4 Cans of Red Beans – rinsed & drained (separated into 2 batches)
4 Cups Cooked White Rice
In a large pot, heat the bacon grease over medium-high heat. Add the onions and cook for 2 minutes. Add the celery and pepper/chili and cook for 2 minutes. Add the garlic and cook for 2 minutes. Remove from pot but leave the grease behind.
Add the ham and sausage to the pot and brown for about 5 minutes. Reduce the heat to medium and add about 1/4 cup water and put a lid on it slightly cracked open. The time here will vary but the idea is to render all the fat out of the sausage and crisp up the ham/sausage. Mine took about 5 minutes, remove the lid and cook another 5 minutes stirring about every minute.
Add the onion mixture back into the ham/sausage. Add salt, black pepper, cayenne pepper, thyme, paprika, cumin and chipotle sauce. Stir to combine and cook about 5 minutes.
Add the chicken stock and water to the pot. Bring to a boil and then reduce to a simmer covered w/ the lid slightly cracked. Add in 1/2 the beans. The remaining half of beans you need to mash up with a fork then add into pot. Stir to combine. The smashed beans will thicken the sauce. Simmer for about 1/2 hour or until the sauce becomes the consistency of a thin gravy.
Adjust seasonings accordingly and serve over white rice w/ green onions or parsley as a garnish.