Maverick Chili Recipe
Yield: 15 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Smoked pork neck-bones,
3 1/2 lbs: Beef brisket rough ground,
4 cup: Tomato sauce,
1 cup: Green Bell pepper chopped,
3 each: Onions lg. chopped coarsely,
4 each: Jalapenos cored, seeded, & minced
2 tbsp: Tabasco sauce,
1 tbsp: Salt,
3 1/2 tbsp: Chili powder,
4 each: Garlic cloves minced,
1 1/2 cup: Tomato paste,
4 tbsp: Cumin freshly ground,
1 tbsp: Mexican oregano,
1/2 cup: Pimientos chopped,
1 tbsp: Maggi sauce,
1 tbsp: Chocolate syrup,
12 ounce: Beer, not Lite
1 cup: V-8 juice,
1 cup: Strong coffee,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp