How To make Pot Likker Chili with Beans
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.
How To make Pot Likker Chili with Beans's Videos
????BOMB CHILI BEANS ???? | CHAT & COOK
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A SIMPLE recipe where you just brown ground beef, add tomato paste, water, Rotel and canned diced tomatoes and seasoning packets!
AWESOME recipe!~
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MUCH LOVE!!!!
How to Make Chili Pinto Beans and Ground Beef | Mary’s Kitchen Recipe
In this YouTube Cooking Video I am demonstrating How To Make Chili Beans with Ground beef. This is a Mary’s Kitchen YouTube Video. The ingredients to make Chili Beans with Ground Meat is as follows:
1 1/2 pounds of pinto beans packed by Kelly Bean Company
TEXJOY Chilli Powder by Texas Coffee Company
Superior Iodized Salt by US Salt LLC
Extra Virgin Olive Oil Cold Processed 100% Italian Distributed by Whole Foods Market
Spice Time Black Pepper by Gel Spice Company
Accent Flavor Enhancer by B&G Foods, Inc
Tone’s Granulated Garlic by ACH Food Company, Inc
Tone’s Minced Onions by ACH Food Company, Inc.
1 pound Ground Chuck Meat
Spiral Ham Pieces.
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Delicious Lima Bean Recipe You Need to Try
Delicious Southern Style Lima Bean Recipe You Need to Try - If you're looking for a delicious, healthy recipe that you can make in a short amount of time, then you need to try this Lima Bean recipe!
This recipe is easy to make, and it'll leave you feeling satisfied and full. Plus, it's perfect for meal prepping or just keeping in the fridge for when you're craving a quick and easy meal. If you're a fan of beans, then you need to try this recipe!
Ingredients:
1 lb. Large Dried Lima Beans (Soak overnight!)
1 large Smoked Turkey Leg or Ham Shank
8 - 9 cups Chicken Stock or Broth, can use 2 tbsp of either Better than Turkey or Chicken Bouillon
Salt and Pepper to taste
How to Hot Flash Beans
Clean and sort your beans.
Rinse in a colander with cold water. Add the beans to a large pot and cover them with about 2 inches of water. Bring the water to a boil over high heat, leave the pot uncovered and cook the beans for about 5 minutes. Remove pot from the heat and soak the beans. Let the beans soak in the hot water for 1 hour. Drain the beans into a colander, rinse and then cook according to your this recipe. Enjoy!
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Texas Chile Con Carne (No Beans, Chunky Beef) | Kenji's Cooking Show
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Here's a video for a weeknight ground beef and bean chili:
Here's the recipe, which also appears in an updated form in my first book, The Food Lab:
Here's a pressure cooker version:
And here is a recipe for chile paste, which can and should replace chili powder in any recipe you'd like:
The Coziest Homemade Beef Chili Recipe Ever! Beefy & Tomato-Rich Chili Recipe to Keep You Warm!
All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!
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Spicy Louisiana Style Chili
New Orleans native Charlie Andrews demonstrates on how to make Spicy Louisiana Style Chili. This recipe calls for 6 to 8 servings. Spicy, perfect for fall or winter and it is delicious. Hope you all will give this recipe a try.
Direct recipe link
Tony Chachere's creole seasonings
Chef Paul's magic seasoning blends
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