Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       pound        Smoked pork neck-bones
   3 1/2   pound        Beef brisket rough ground
   4       cup          Tomato sauce
   1       cup          Green Bell pepper chopped
   3       large        Onions - chopped coarsely
   4                    Jalapenos cored,seeded, & minced
   2       Tablespoon   Tabasco sauce
   1       Tablespoon   Salt
   3 1/2   Tablespoon   Chili powder
   4       cloves       Garlic - minced
   1 1/2   cup          Tomato paste
   4       Tablespoon   Cumin freshly ground
   1       Tablespoon   Mexican oregano
     1/2   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

Preparation:

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 and Patsy Kelloran, Chili-Team Leaping Lizards, circa 19