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Pot Likker Chili With Beans
Ingredients:
FOR THE POT LIKKER:
1 large bunch of collards
8 quarts water
2 whole Tabasco peppers
1-1/2 pounds smoked pork jowls
8 whole cloves of garlic -- peeled
2 cups distilled vinegar
2 tablespoon black pepper
1/2 onion
FOR THE CHILI:
6 quarts pot likker
2 bay leaves
1 3 pound smoked chuck roast
2-1/2 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 large onions -- chopped
2 heads garlic -- pressed
2 tablespoon whole cumin seeds -- roasted
2 tablespoon whole black mustard seeds -- roasted
4 tablespoon cumin powder
4 tablespoon paprika
2 tablespoon oregano -- crushed
2 tablespoon dried shrimp
2 tablespoon black pepper
1/2 cup Worcestershire sauce
1/2 cup nuoc nam
12 ounces cheap American beer
Instructions:
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. |
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