Title: Pot Likker Chili with Beans
Categories: Main, September96
Yield: 1 Servings

-----------------------------FOR THE POT LIKKER-----------------------------
1 lg Bunch of collards
8 qt Water
2 Whole tabasco peppers
1 1/2 lb Smoked pork jowls
8 Whole cloves of garlic ;
-peeled
2 c Distilled vinegar
2 tb Black pepper
1/2 Onion

-------------------------------FOR THE CHILI-------------------------------
6 qt Pot likker
2 Bay leaves
1 3 pound smoked chuck roast
2 1/2 lb Hamburger
2 lb Pinto beans
84 oz Canned tomatoes ; roughly
-chopped
6 oz Tomato paste
5 Chipotle peppers ; roughly
-shredded
4 Red jalapeno peppers ;
-chopped
1 Habanero pepper ; chopped
3 lg Onions ; chopped
2 Heads garlic ; 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 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.