Maverick Chili

Ingredients

2 lb smoked pork neck-bones
3 1/2 lb beef brisket rough
4 c tomato sauce
1 c green bell pepper
3 onions l coarsely
4 jalapenos cored
2 tb tabasco sauce
1 tb salt
3 1/2 tb chili powder
4 garlic
1 1/2 c tomato paste
4 tb cumin
1 tb mexican oregano
1/2 c pimientos
1 tb maggi sauce
1 tb chocolate syrup
12 oz beer
1 v
8 juice
1 c strong coffee

Instructions

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