Pot Likker Chili with Beans

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Pot Likker Chili with Beans Ingredients

FOR THE POT LIKKER	6 oz Tomato paste
1 lg Bunch of collards	5 Chipotle peppers ; roughly
8 qt Water	4 Red jalapeno peppers ;
2 Whole tabasco peppers	1 Habanero pepper ; chopped
1 1/2 lb Smoked pork jowls	3 lg Onions ; chopped
8 Whole cloves of garlic ;	2 Heads garlic ; pressed
2 c Distilled vinegar	2 tb Whole cumin seeds ; roasted
2 tb Black pepper	2 tb Whole black mustard seeds ;
1/2 Onion	4 tb Cumin powder
FOR THE CHILI	4 tb Paprika
6 qt Pot likker	2 tb Oregano ; crushed
2 Bay leaves	2 tb Dried shrimp
1 3 pound smoked chuck roast	2 tb Black pepper
2 1/2 lb Hamburger	1/2 c Worcestershire sauce
2 lb Pinto beans	1/2 c Nuoc mam
84 oz Canned tomatoes ; roughly	12 oz Cheap American beer

Instructions for Pot Likker Chili with Beans

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 occassionally. Remove from heat, and serve. Recipe By : Tom Solomon Posted to bbq-digest V3 #035 Date: Sun, 15 Sep 1996 10:10:49 -0700 (PDT) From: bigheat@earthlink.net (Tom Solomon) Serving Ideas : Cornbread, Dixie Beer NOTES : Nuoc mam (Vietnamese fish sauce) can be found in most Asian markets.

Main Ingredient: PorkCuisine: Uncategorized