YIELD
1 batchPREP
30 minCOOK
READY
10 hrsIngredients
Directions
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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