Recipe - Maverick Chili

2 pound Smoked pork neckbones
3 One half pound Beef brisket rough ground
4 cup Tomato sauce
1 cup Green Bell pepper chopped
3 Onions lg. chopped coarsely
4 Jalapenos cored,seeded, &
minced
2 tablespoon Tabasco sauce
1 tablespoon Salt
3 One half tablespoon Chili powder
4 Garlic cloves minced
1 One half cup Tomato paste
4 tablespoon Cumin freshly ground
1 tablespoon Mexican oregano
One half cup Pimientos chopped
1 tablespoon Maggi sauce
1 tablespoon Chocolate syrup
12 ounce Beer (not Lite)
1 cup V8 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 reheat
for a beter pot of chili. Origin: Joe & Patsy Kelloran, ChiliTeam Leaping
Lizards, circa 1991

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini