Pot Likker Chili With Beans

Course : Chili
Serves: 1
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1 large bunch of collards
8 quarts water
2 whole Tabasco peppers
1 1/2 pounds smoked pork jowls
8 cloves garlic peeled
2 cups distilled vinegar
2 tablespoons black pepper
1/2 medium onion
6 quarts pot likker
2 pieces bay leaves
3 pound smoked chuck roast
2 1/2 pounds hamburger
2 pounds pinto beans
84 ounces canned tomatoes -- roughly chopped
6 ounces tomato paste
5 medium chipotle peppers -- roughly shredded
4 medium jalapeno peppers -- chopped
1 medium habanero pepper -- chopped
3 large onions -- chopped
2 medium garlic heads -- pressed
2 tablespoons whole cumin seeds -- roasted
2 tablespoons whole black mustard seeds -- roasted
4 tablespoons cumin powder
4 tablespoons paprika
2 tablespoons oregano -- crushed
2 tablespoons dried shrimp
2 tablespoons black pepper
1/2 cup Worcestershire sauce
1/2 cup nuoc nam
12 ounces cheap American beer

Preparation / Directions:

This is hardly a traditional (Texas) recipe for chili, but it turned out pretty good. First, make the pot likker. Wash and soak the collard greens, remove the leaves from the stems, and put into a large pot. Add water, vinegar, Tabasco peppers, garlic cloves, onion, smoked pork jowl, and black pepper. Bring to a boil, reduce heat, and simmer for six to eight hours. Remove and reserve collards for another meal; strain pot likker and reserve. Now, add pinto beans and bay leaves to the pot likker, bring to a boil, and simmer until beans are semi-soft. Cut smoked chuck roast into bite-sized chunks and add to the pot. Fry up hamburger, drain fat, chop, and add to the pot. In a small frying pan roast the cumin and mustard seeds, crush in a mortar and pestle, and add to the chili. Add all other ingredients, bring to a boil, reduce heat, and simmer for 2 hours, stirring occasionally. Remove from heat, and serve.

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