* Exported from MasterCook Mac *

Pot Likker Chili With Beans

Recipe By : Tom Solomon
Serving Size : 1 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pot Likker:
1 bn Collards
8 qt Water
2 Tabasco peppers
1 1/2 lb Smoked pork jowls
8 cl Garlic -- peeled
2 c distilled vinegar
2 tb Black pepper
1/2 Onion
Chili:
6 qt Pot likker
2 Bay leaves
3 lb Smoked chuck roast
2 1/2 lb Hamburger
2 lb Pinto beans
84 oz Diced tomatoes (3 cans)
6 oz Can tomato paste
5 Chipotle peppers -- roughly shredded
4 Red jalapeno peppers -- chopped
1 Habanero pepper -- chopped
3 lg Onions -- chopped
2 Garlic heads -- pressed
2 tb Whole cumin seeds -- roasted
2 tb Whole black mustard seeds -- roasted
4 tb Cumin powder
4 tb Paprika
2 tb Oregano -- crushed
2 tb Dried shrimp
2 tb Black pepper
1/2 c Worcestershire sauce
1/2 c Nuoc mam
12 oz Cheap American beer

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 6 to
8 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 occassionally. Remove from heat, and
serve.

Serving ideas: Corn bread, Dixie beer

Notes:

Nuoc mam (Vietnamese fish sauce) can be found in most Asian markets.


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