Maverick Chili

Course : Chili
Serves: 15
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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 medium Jalapenos cored,seeded, and minced
2 tablespoons Tabasco sauce
1 tablespoons Salt
3 1/2 tablespoons Chili powder
4 cloves Garlic minced
1 1/2 cup Tomato paste
4 tablespoons Cumin freshly ground
1 tablespoons Mexican oregano
1/2 cup Pimientos chopped
1 tablespoons Maggi sauce
1 tablespoons Chocolate syrup
12 ounces Beer (not Lite)
1 cup V-8 juice
1 cup Strong coffee

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

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