Pot Likker Chili With Beans

Course :	Chili
From:	HungryMonster.com
Serves:	1

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	cloves	garlic
2	cups	distilled vinegar
2	tablespoons	black pepper
1/2	medium	onion
		---FOR THE CHILI:
6	quarts	pot likker
2	pieces	bay leaves
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	medium	chipotle peppers -- roughly shredded
4	medium	jalapeno peppers -- chopped
1	medium	habanero pepper -- chopped
3	large	onions -- chopped
2	medium	garlic heads -- 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 nam
12	ounces	cheap American beer

Preparation:

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.