Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Smoked pork neck-bones 4 ea Garlic cloves minced
3 1/2 lb Beef brisket rough ground 1 1/2 c Tomato paste
4 c Tomato sauce 4 tb Cumin freshly ground
1 c Green Bell pepper chopped 1 tb Mexican oregano
3 ea Onions lg. chopped coarsely 1/2 c Pimientos chopped
4 ea Jalapenos cored,seeded, 1 tb Maggi sauce
- minced 1 tb Chocolate syrup
2 tb Tabasco sauce 12 oz Beer (not Lite)
1 tb Salt 1 c V-8 juice
3 1/2 tb Chili powder 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.
Origin: Joe Patsy Kelloran, Chili-Team Leaping Lizards, circa 1991
Typed and presrved by Don Houston

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