| 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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