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