MAVERICK CHILI

      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 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
  
   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
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