Maverick Chili

• 2 pounds pork bones from the neck
• 3 1/2 pounds beef brisket
• 4 cups tomato sauce
• 1 cup green bell peppers chopped
• 3 each onions chopped
• 4 each jalapeno pepper cored, seeded, minced
• 2 tablespoons red hot pepper sauce
• 1 tablespoon salt
• 3 1/2 tablespoons chili powder
• 4 each garlic cloves minced
• 1 1/2 cups tomato paste
• 4 tablespoons cumin freshly ground
• 1 tablespoon mexican oregano
• 1/2 cup pimentos chopped
• 1 tablespoon chocolate syrup
• 12 ounces beer
• 1 cup vegetable juice cocktail
• 1 cup coffee strong

1. Pick meat off of the neck bones and chop coarsely.
2. Place meat, onions, Bell peppers, garlic into a large heavy pot and saute until meat is browned.
3. Add all liquid ingredients and 3 tablespoon of cumin alomg with all other spices.
4. Bring to a slow, rolling boil.
5. Cook at this point for 10 minutes then reduce heat to Simmer, add remaining ingrediants except the 1 tablespoon od cumin left, cover and cook for 1 hour.
6. Be sure to stir fairly often.
7. Add the remaining cumin and cook for 5 minutes.
8. Serve or refrigerate and re-heat for a beter pot of chili.

pork, beef brisket, tomato sauce, green bell peppers, onions, jalapeno pepper, red hot pepper sauce, salt, chili powder, garlic, tomato paste, cumin freshly, oregano, pimentos, chocolate syrup, beer, vegetable juice cocktail, coffee

Taken from recipeland.com/recipe/v/maverick-chili-42332 (may not work)