Pot Likker Chili With Beans

Ingredients

7 pot likker
1 bunch of collards
7,600 ml water
2 tabasco peppers
400 gr smoked pork jowls
8 of garlic
475 ml distilled vinegar
34 gr black pepper
1/2 onion
1 chili
2 bay leaves
1,400 gr smoked chuck roast
1,100 gr hamburger
900 gr pinto beans
1,600 gr tomatoes roughly
190 gr tomato paste
5 chipotle peppers roughly
4 jalapeno peppers
1 habanero pepper
3 onions
2 heads garlic pressed
12 gr cumin seeds
30 ml black mustard seeds
24 gr cumin powder
28 gr paprika
12 gr oregano
16 gr shrimp
120 ml worcestershire sauce
1/2 nuoc mam
350 ml 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 occassionally. Remove from heat, and serve.