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Name: Maverick Chili
Prep time: 30 min
Total time: 1 h 30 min
Yield: 15
Cuisine: American
Ingredients: 2 tb Tabasco sauce; 1/2 c Pimientos chopped; 3 1/2 lb Beef brisket rough ground; 1 tb Salt; 1 c V-8 juice; 4 tb Cumin freshly ground; 1 tb Maggi sauce; 3 Onions lg. chopped coarsely; 4 Jalapenos cored,seeded, &; 4 Garlic cloves minced; 3 1/2 tb Chili powder; 1 c Strong coffee; 1 tb Mexican oregano; 4 c Tomato sauce; 1 1/2 c Tomato paste; 1 tb Chocolate syrup; 12 oz Beer (not Lite); 1 c Green Bell pepper chopped; 2 lb Smoked pork neck-bones

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INGREDIENTS

2 tb Tabasco sauce
1/2 c Pimientos chopped
3 1/2 lb Beef brisket rough ground
1 tb Salt
1 c V-8 juice
4 tb Cumin freshly ground
1 tb Maggi sauce
3 Onions lg. chopped coarsely
4 Jalapenos cored,seeded, &
4 Garlic cloves minced
3 1/2 tb Chili powder
1 c Strong coffee
1 tb Mexican oregano
4 c Tomato sauce
1 1/2 c Tomato paste
1 tb Chocolate syrup
12 oz Beer (not Lite)
1 c Green Bell pepper chopped
2 lb Smoked pork neck-bones

Servings

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

NOTES

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Maverick Chili

2 tb Tabasco sauce 
1/2 c Pimientos chopped 
3 1/2 lb Beef brisket rough ground 
1 tb Salt 
1 c V-8 juice 
4 tb Cumin freshly ground 
1 tb Maggi sauce 
3  Onions lg. chopped coarsely 
4  Jalapenos cored,seeded, & 
4  Garlic cloves minced 
3 1/2 tb Chili powder 
1 c Strong coffee 
1 tb Mexican oregano 
4 c Tomato sauce 
1 1/2 c Tomato paste 
1 tb Chocolate syrup 
12 oz Beer (not Lite) 
1 c Green Bell pepper chopped 
2 lb Smoked pork neck-bones

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

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Nutrition

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Serving Size: 1 Serving (761g)
Recipe Makes: 15 Servings

Calories: 192
Calories from Fat: 14 (7%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 3071.1mg		106 %
Potassium 2408.6mg		63 %
Total Carbohydrate 43.1g		13 %
	Dietary Fiber 11.3g	45 %
	Sugars, other 31.8g
Protein 10g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 192

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