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 saute 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
