Pot Likker Chili with Beans

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.