Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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 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.