Pot Likker Chili with Beans

1. 1

   First, make the pot likker.

2. 2

   Wash and soak the collard greens, remove the leaves from the stems, and put into a large pot.

3. 3

   Add water, vinegar, tabasco peppers, garlic cloves, onion, smoked pork jowl, and black pepper.

4. 4

   Bring to a boil, reduce heat, and simmer for six to eight hours.

5. 5

   Remove and reserve collards for another meal; strain pot likker and reserve.

6. 6

   Now, add pinto beans and bay leaves to the pot likker, bring to a boil, and simmer until beans are semi-soft.

7. 7

   Cut smoked chuck roast into bite-sized chunks and add to the pot.

8. 8

   Fry up hamburger, drain fat, chop, and add to the pot.

9. 9

   In a small frying pan roast the cumin and mustard seeds, crush in a mortar and pestle, and add to the chili.

10. 10

    Add all other ingredients, bring to a boil, reduce heat, and simmer for 2 hours, stirring occassionally.

11. 11

    Remove from heat, and serve.

* Per serving · 4 servings · Values may vary.