I made this because I had a pig's foot lying around. I guess you don't have to use a pigs foot, the shank-end of a hock would probably do just as well. The thing is, a fresh pig foot costs about 75 cents at Fubonn, and unless you're somebody's crazy chinese dad, you don't actually eat it anyway. (Bleah.) It's just to add gelatin and fat to the chili. It would probably be better to use fresh garlic, onions and bell peppers, but I was pretty sleepy when I made this, so I went the lazypants route and used dry ingredients.
1 pig foot
2 cans toms- I used the ones at fred meyer that say 'chili ready'
1 can black beans
1 T red mole- I used Dona Maria brand, it's ok for this, but it's kinda sweet.
1 T cocoa mix, the best quality you can find, or a heaping teaspoon of baking cocoa
1/2 t each, more or less, oregano, marjoram, paprika, cumin, coarsely ground coriander
dash of onion powder
a bay leaf
Put the pig foot in a 3 qt pot with a half gallon or so of water and bring it to a boil. Pour off the water & put in a fresh batch. This step is probably unnecessary, but I admit to a little squeamishness. Add 1/2 tsp salt to the pot and set it on a medium boil for an hour or two, or until the foot starts to fall apart. The salt is important, it reacts with the proteins in the pig's foot and makes them softer, faster. My piggy toes were frozen to start with, they took a long time.
Once the pig's foot is falling apart, throw all the other ingredients into the pot and simmer until it cooks down enough that you like the texture. Stir it from time to time or it will burn, it may take as much as another hour.
You could serve it with the cornbread from the last recipe, but I actually prefer corn chips with my chili, the crunch is nice. Pick out the bone and skin fragments, there isn't anything really worth eating on a trotter.