Maverick Chili



	Maverick Chili tex-mex, ethnic, chili 2 lb smoked pork neck-bones 3 1/2 lb beef brisket rough ground 4 cup tomato sauce 1 cup green bell pepper chopped 3 each onions lg. chopped coarsely 4 each jalapenos cored,seeded, & minced 2 tablespoon tabasco sauce 1 tablespoon salt 3 1/2 tablespoon chili powder 4 each garlic cloves minced 1 1/2 cup tomato paste 4 tablespoon cumin freshly ground 1 tablespoon mexican oregano 1/2 cup pimientos chopped 1 tablespoon maggi sauce 1 tablespoon chocolate syrup 12 oz beer (not lite) 1 cup v-8 juice 1 cup 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