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Maverick 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. coarsely,Chopped
4 jalapenos cored,seeded, &
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 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 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 better pot of chili.

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