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"MAVERICK" MARK'S CHILI

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 Onions lg. chopped coarsely
4 Jalapenos cored,seeded, &
- minced 2 T Tabasco sauce
1 T Salt
3 1/2 T Chili powder
4 Garlic cloves minced
1 1/2 c Tomato paste
4 T Cumin freshly ground
1 T Mexican oregano
1/2 c Pimientos chopped
1 T Maggi sauce
1 T 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 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.

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