*  Exported from  MasterCook Mac  *
                        Pot Likker Chili With Beans
 Recipe By     : Tom Solomon
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Hot                              Main Dish
   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 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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 Serving Ideas : Cornbread, Dixie Beer
 NOTES : Nuoc mam (Vietnamese fish sauce) can be found in most Asian markets.