Maverick chili
Yield: 15 Servings
Ingredients:
- 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 ea Onions lg. chopped coarsely
- 4 ea Jalapenos cored seeded & - minced
- 2 tb Tabasco sauce
- 1 tb Salt
- 3 1/2 tb Chili powder
- 4 ea 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
Instructions:
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
