Maverick Chili

---------- Recipe via Meal-Master (tm) v8.02

Title: Maverick Chili
Categories: Chili, Tex-mex, 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 T Tabasco sauce
1 T Salt
3 1/2 T Chili powder
4 Garlic cloves minced
1 1/2 c Tomato paste
4 T Cumin freshly ground
1 T Mexican oregano
1/2 c Pimientos chopped
1 T Maggi sauce
1 T 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

-----