---------- Recipe via Meal-Master (tm) v8.02
 
      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 lg Onions, chopped coarsely
      4    Jalapenos cored, seeded, &
           - minced
      2 tb Tabasco sauce
      1 tb Salt
  3 1/2 tb Chili powder
      4 cl Garlic, 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 sauté until meat is browned. Add all
  liquid ingredients and 3 tb 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 ingredients except the 1 tb 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
  Typed and presrved by Don Houston
 
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