---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Maverick Chili
  Categories: Chili, Tex-mex, Meat, Ethnic
       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. chopped coarsely
       4    Jalapenos cored,seeded, &
            - minced
       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 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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