Maverick chili
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Smoked pork neck-bones |
| 3½ | pounds | Beef brisket rough ground |
| 4 | cups | Tomato sauce |
| 1 | cup | Green Bell pepper chopped |
| 3 | eaches | Onions lg. chopped coarsely |
| 4 | eaches | Jalapenos cored,seeded, & minced |
| 2 | tablespoons | Tabasco sauce |
| 1 | tablespoon | Salt |
| 3½ | tablespoon | Chili powder |
| 4 | eaches | Garlic cloves minced |
| 1½ | cup | Tomato paste |
| 4 | tablespoons | Cumin freshly ground |
| 1 | tablespoon | Mexican oregano |
| ½ | 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 |
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 & Patsy Kelloran, Chili-Team Leaping Lizards, circa 1991 Typed and presrved by Don Houston