| | FOR THE POT LIKKER |
| 1 | lg | Bunch of collards |
| 8 | qt | Water |
| 2 | | Whole tabasco peppers |
| 1 1/2 | lb | Smoked pork jowls |
| 8 | | Whole cloves of garlic ; peeled |
| 2 | c | Distilled vinegar |
| 2 | tb | Black pepper |
| 1/2 | | Onion |
| | FOR THE CHILI |
| 6 | qt | Pot likker |
| 2 | | Bay leaves |
| 1 | | 3 pound smoked chuck roast |
| 2 1/2 | lb | Hamburger |
| 2 | lb | Pinto beans |
| 84 | oz | Canned tomatoes ; roughly chopped |
| 6 | oz | Tomato paste |
| 5 | | Chipotle peppers ; roughly shredded |
| 4 | | Red jalapeno peppers ; chopped |
| 1 | | Habanero pepper ; chopped |
| 3 | lg | Onions ; chopped |
| 2 | | Heads garlic ; pressed |
| 2 | tb | Whole cumin seeds ; roasted |
| 2 | tb | Whole black mustard seeds ; roasted |
| 4 | tb | Cumin powder |
| 4 | tb | Paprika |
| 2 | tb | Oregano ; crushed |
| 2 | tb | Dried shrimp |
| 2 | tb | Black pepper |
| 1/2 | c | Worcestershire sauce |
| 1/2 | c | Nuoc mam |
| 12 | oz | Cheap American beer |
