Pot likker chili with beans
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Bunch of collards |
| 8 | quarts | Water |
| 2 | Whole tabasco peppers | |
| 1½ | pounds | Smoked pork jowls |
| 8 | Whole cloves of garlic ; peeled | |
| 2 | cups | Distilled vinegar |
| 2 | tablespoons | Black pepper |
| ½ | Onion | |
| 6 | quarts | Pot likker |
| 2 | Bay leaves | |
| 1 | 3 pound smoked chuck roast | |
| 2½ | pounds | Hamburger |
| 2 | pounds | Pinto beans |
| 84 | ounces | Canned tomatoes ; roughly chopped |
| 6 | ounces | Tomato paste |
| 5 | Chipotle peppers ; roughly shredded | |
| 4 | Red jalapeno peppers ; chopped | |
| 1 | Habanero pepper ; chopped | |
| 3 | larges | Onions ; chopped |
| 2 | Heads garlic ; 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 |
| ½ | cup | Worcestershire sauce |
| ½ | cup | Nuoc mam |
| 12 | ounces | Cheap American beer |
Directions
FOR THE POT LIKKER
FOR THE CHILI
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@... (Tom Solomon) Serving Ideas : Cornbread, Dixie Beer NOTES : Nuoc mam (Vietnamese fish sauce) can be found in most Asian markets.