Fried Beef Sauce
Description
This robust American chili features a deep, smoky base made from a homemade pot likker of collard greens and smoked pork jowls. It is loaded with smoked chuck roast, ground beef, pinto beans, and a complex blend of roasted spices, chipotles, and fish sauce. The long simmering process creates a rich, savory, and spicy dish perfect for serving with cornbread.Ingredients
Directions
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First, make the pot likker. Wash and soak the collard greens, remove the leaves from the stems, and put into a large pot.
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Add water, vinegar, Tabasco peppers, garlic cloves, onion, smoked pork jowl, and black pepper.
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Bring to a boil, reduce heat, and simmer for six to eight hours.
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Remove and reserve collards for another meal; strain pot likker and reserve.
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Add pinto beans and bay leaves to the pot likker, bring to a boil, and simmer until beans are semi-soft.
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Cut smoked chuck roast into bite-sized chunks and add to the pot.
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Fry up hamburger, drain fat, chop, and add to the pot.
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In a small frying pan roast the cumin and mustard seeds, crush in a mortar and pestle, and add to the chili.
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Add all other ingredients, bring to a boil, heat, and simmer for 2 hours, stirring occasionally.
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Remove from heat, and serve. Serving Ideas: Cornbread, Dixie Beer. Notes: Nuoc nam (Vietnamese fish sauce) can be found in most Asian markets.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 4994.6kcal
- % Daily Value *
- Total Fat 78.1g121%
- Saturated Fat 21.1g106%
- Cholesterol 283.8mg95%
- Sodium 7422.7mg310%
- Total Carbohydrate 886.8g296%
- Dietary Fiber 200.8g804%
- Sugars 110.1g
- Protein 281.9g564%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chili, beef, smoked pork, pot likker, collards, tex-mex, comfort food, spicy, slow cooked, american, beans, chipotle, fish sauce, hearty
