Title: Maverick Chili
Categories: Chili Tex Meat Ethnic
Yield: 15 Servings
| 2 | lb | Smoked pork neck-bones |
| 3 1/2 | lb | Beef brisket rough ground |
| 4 | c | Tomato sauce |
| 1 | c | Green Bell pepper chopped |
| 3 | | Onions lg. chopped coarsely |
| 4 | | Jalapenos cored,seeded, & minced |
| 2 | tb | Tabasco sauce |
| 1 | tb | Salt |
| 3 1/2 | tb | Chili powder |
| 4 | | Garlic cloves minced |
| 1 1/2 | c | Tomato paste |
| 4 | tb | Cumin freshly ground |
| 1 | tb | Mexican oregano |
| 1/2 | c | Pimientos chopped |
| 1 | tb | Maggi sauce |
| 1 | tb | Chocolate syrup |
| 12 | oz | Beer (not Lite) |
| 1 | c | V-8 juice |
| 1 | c | Strong coffee |
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 From:
Cook4u@vivanet.Com Date: Mon, 16 Oct 1995 16:14:48 -0400