Ingredients
- 8 of garlic (whole cloves peeled)
- 7 pot likker
- 5 chipotle peppers roughly (shredded)
- 4 jalapeno peppers (red chopped)
- 3 onions (chopped)
- 2 bay leaves
- 2 heads garlic pressed
- 2 tabasco peppers (whole)
- 1 chili
- 1 habanero pepper (chopped)
- 1 bunch of collards
- 1/2 onion
- 1/2 nuoc mam
- 8 quarts water
- 84 ounces tomatoes roughly (canned chopped)
- 3 pound smoked chuck roast
- 2 1/2 pounds hamburger
- 2 pounds pinto beans
- 2 cups distilled vinegar
- 1 1/2 pounds smoked pork jowls
- 12 ounces cheap american beer
- 6 ounces tomato paste
- 1/2 cup worcestershire sauce
- 4 tablespoons black pepper
- 2 tablespoons black mustard seeds (whole roasted)
- 4 tablespoons paprika
- 4 tablespoons cumin powder
- 2 tablespoons shrimp (dried)
- 2 tablespoons cumin seeds (whole roasted)
- 2 tablespoons oregano (crushed)
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.
