Maverick chili

15 servings

Ingredients

Quantity Ingredient
2 pounds Smoked pork neck-bones
3½ pounds Beef brisket rough ground
4 cups Tomato sauce
1 cup Green Bell pepper chopped
3 eaches Onions lg. chopped coarsely
4 eaches Jalapenos cored,seeded, & minced
2 tablespoons Tabasco sauce
1 tablespoon Salt
3½ tablespoon Chili powder
4 eaches Garlic cloves minced
1½ cup Tomato paste
4 tablespoons Cumin freshly ground
1 tablespoon Mexican oregano
½ cup Pimientos chopped
1 tablespoon Maggi sauce
1 tablespoon Chocolate syrup
12 ounces Beer (not Lite)
1 cup V-8 juice
1 cup Strong coffee

Directions

Pick meat off of the neck bones and chop coarsely. Place meat, onions, Bell peppers, garlic into a large heavy pot and saute' until meat is browned. Add all liquid ingredients and 3 T of cumin alomg with all other spices. Bring to a slow, rolling boil. Cook at this point for 10 minutes then reduce heat to Simmer, add remaining ingrediants except the 1 T od cumin left, cover and cook for 1 hour.

Be sure to stir fairly often. Add the remaining cumin and cook for 5 minutes. Serve or refrigerate and re-heat for a beter pot of chili.

Origin: Joe & Patsy Kelloran, Chili-Team Leaping Lizards, circa 1991 Typed and presrved by Don Houston

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