| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tex-Mex | Chili, Tex-mex, Meat, Ethnic | 15 | Servings |
INGREDIENTS
| 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 | tb | Tabasco sauce |
| 1 | tb | Salt |
| 3 1/2 | tb | Chili powder |
| 4 | Garlic cloves 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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