Recipe: Pot Likker Chili With Beans

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	Users > Robert Beaupre > BBQ-Forum > BBQ Recipes - 18 > Pot Likker Chili With Beans

Pot Likker Chili With Beans

		FOR THE POT LIKKER:
1		large bunch of collards
8 quarts		water
2		whole Tabasco peppers
1 1/2 lbs		smoked pork jowls
8		whole cloves of garlic, peeled
2 cups		distilled vinegar
2 Tbs		black pepper
1/2		onion
		FOR THE CHILI:
6 quarts		pot likker
2		bay leaves
1 3 lb		smoked chuck roast
2 1/2 lbs		hamburger
2 lbs		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		large onions, chopped
2		heads garlic, pressed
2 Tbs		whole cumin seeds, roasted
2 Tbs		whole black mustard seeds, roasted
4 Tbs		cumin powder
4 Tbs		paprika
2 Tbs		oregano, crushed
2 Tbs		dried shrimp
2 Tbs		black pepper
1/2 cup		Worcestershire sauce
1/2 cup		nuoc nam
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 occasionally. Remove from heat, and serve.