Maverick Chili

Recipe Ingredients

2 lbs	908g / 32oz	Smoked pork neck-bones
3 1/2 lbs	1589g / 56oz	Beef brisket rough ground
4 cups	948ml	Tomato sauce
1 cup	146g / 5.1oz	Green bell pepper chopped
3		Onions lg. Chopped coarsely
4		Jalapenos cored - seeded, minced
2 tablespoons	30ml	Tabasco sauce
1 tablespoon	15ml	Salt
3 1/2 tablespoons	52ml	Chili powder
4		Garlic cloves minced
1 1/2 cups	355ml	Tomato paste
4 tablespoons	60ml	Cumin freshly ground
1 tablespoon	15ml	Mexican oregano
1/2 cup	73g / 2.6oz	Pimientos chopped
1 tablespoon	15ml	Maggi sauce
1 tablespoon	15ml	Chocolate syrup
12 oz	340g	Beer - (not lite)
1 cup	237ml	V-8 juice
1 cup	237ml	Strong coffee

Recipe 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 along with all other spices. Bring to a slow, rolling boil.

Cook at this point for 10 minutes then reduce heat to simmer, add remaining ingredients except the 1 T of 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 better pot of chili.

Origin: Joe & Patsy Kelloran, Chili-Team Leaping Lizards, circa 1991

Source:
From Matt Martinez's Culinary Frontier - A Real Texas Cookb

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