Pot Likker Chili with Beans
Yield
1 batchPrep
30 minCook
Ready
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
collard greens
|
* |
| 8 | quarts |
water
|
*
|
| 2 | whole |
hot chili peppers
or tabasco to taste |
*
|
| 1 ½ | pounds |
pork jowls
|
* |
| 8 | cloves |
garlic
peeled |
|
| 2 | cups |
vinegar
distilled |
|
| 2 | tablespoons |
black pepper
|
|
| ½ | each |
onions
|
|
| For chili | |||
| 2 | each |
bay leaves
|
*
|
| 3 | pound |
beef chuck roast
smoked |
|
| 2 ½ | pounds |
ground beef
|
|
| 2 | pounds |
pinto beans
|
|
| 84 | ounces |
tomatoes, canned
roughly chopped |
|
| 6 | ounces |
tomato paste
|
|
| 5 | each |
chipotle chili peppers
roughly chopped |
*
|
| 4 | red |
jalapeño pepper
chopped |
*
|
| 1 | each |
habanero chili peppers
chopped |
* |
| 3 | large |
onions
chopped |
|
| 2 | heads |
garlic
pressed |
*
|
| 2 | tablespoons |
cumin seeds
roasted |
|
| 2 | tablespoons |
mustard seeds, black
roasted |
|
| 4 | tablespoons |
cumin
|
|
| 4 | tablespoons |
paprika
|
|
| 2 | tablespoons |
oregano
crushed |
*
|
| 2 | tablespoons |
shrimp
dried |
*
|
| 2 | tablespoons |
black pepper
|
|
| ½ | cup |
worcestershire sauce
|
|
| ½ | cup |
nuoc mam
|
* |
| 12 | ounces |
beer
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
collard greens
|
* |
| 8 | quarts |
water
|
*
|
| 2 | whole |
hot chili peppers
or tabasco to taste |
*
|
| 680.4 | g |
pork jowls
|
* |
| 8 | cloves |
garlic
peeled |
|
| 473 | ml |
vinegar
distilled |
|
| 3E+1 | ml |
black pepper
|
|
| 0.5 | each |
onions
|
|
| For chili | |||
| 2 | each |
bay leaves
|
*
|
| 1.4 | kg |
beef chuck roast
smoked |
|
| 1.1 | kg |
ground beef
|
|
| 907.2 | g |
pinto beans
|
|
| 2427.6 | ml/g |
tomatoes, canned
roughly chopped |
|
| 173.4 | ml/g |
tomato paste
|
|
| 5 | each |
chipotle chili peppers
roughly chopped |
*
|
| 4 | red |
jalapeño pepper
chopped |
*
|
| 1 | each |
habanero chili peppers
chopped |
* |
| 3 | large |
onions
chopped |
|
| 2 | heads |
garlic
pressed |
*
|
| 3E+1 | ml |
cumin seeds
roasted |
|
| 3E+1 | ml |
mustard seeds, black
roasted |
|
| 6E+1 | ml |
cumin
|
|
| 6E+1 | ml |
paprika
|
|
| 3E+1 | ml |
oregano
crushed |
*
|
| 3E+1 | ml |
shrimp
dried |
*
|
| 3E+1 | ml |
black pepper
|
|
| 118 | ml |
worcestershire sauce
|
|
| 118 | ml |
nuoc mam
|
* |
| 346.8 | ml/g |
beer
|
|
Directions
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.
