Fry bacon in large pot over medium-high heat, stirring often until golden. Remove bacon from pan. Discard all but 2 TBSP of the bacon fat. Turn the heat down to medium.
In remaining 2 TBSP of bacon fat; add the onions and garlic. Saute until the onions are soft, about 3 minutes. Remove from pan.
Heat 2 TBSP vegetable oil in pan. Add chicken and saute until browned on all sides.
Add reserved cooked bacon, sausage chunks, onion mixture, stewed tomatoes (with juice), hot water, mustard, and salt and pepper to taste. Turn the heat down to simmer. Cover the pot.
Cook for about 45 minutes, stirring often. Add more water, as needed- ¼ cup at a time. Add the black beans (with liquid).
Cover the pot, and cook for 10 more minutes. Serve with rice.