How To make Pot Likker Chili with Beans
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 tablespoons 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 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
1/2 cup worcestershire sauce
1/2 cup nuoc mam
12 ounces 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.
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All ingredients are listed below
1 1 tbsp Onion powder
2 1 tbsp Garlic powder
3 1/2 tsp Ground Cummin
4 1 tsp Paprika
5 1 tsp Cayenne pepper
6 Smoked meat of your choice (I used 2 Turkey tails)
7 1 cup dried beans
8 4 cup of broth (optional) your choice or water
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Southern Style Pinto Beans Ingredients:
1 package Pinto Beans
1 quart Chicken Broth
1 quart Water
1 Onion, roughly chopped
2 Smoked Turkey Wings or Drum Stick
2 Bay leaves
1 tsp Black Pepper
1 tsp Garlic Powder
Salt and Pepper to taste
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The SHOCKING SECRET to great chili
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***RECIPE***
Cut up some onions and peppers. Cook them in a big pot until soft. Dump in canned crushed or puréed tomatoes and undrained canned beans — roughly equal quantities is a good starting point, though I like extra tomato. Dump in a lot of spices until you like how it tastes — cumin + smoked paprika + oregano + garlic powder is a good basic blend. Simmer for about a half hour. If you want to be fancy, melt in a little dark chocolate. Eat and go do something else with your life.