Maverick Chili
Yield
15 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork bones
from the neck |
* |
| 3 ½ | pounds |
beef brisket
|
|
| 4 | cups |
tomato sauce
|
|
| 1 | cup |
green bell peppers
chopped |
|
| 3 | each |
onions
chopped |
|
| 4 | each |
jalapeño pepper
cored, seeded, minced |
*
|
| 2 | tablespoons |
red hot pepper sauce
|
*
|
| 1 | tablespoon |
salt
|
|
| 3 ½ | tablespoons |
chili powder
|
|
| 4 | each |
garlic cloves
minced |
|
| 1 ½ | cups |
tomato paste
|
|
| 4 | tablespoons |
cumin
freshly ground |
|
| 1 | tablespoon |
mexican oregano
|
* |
| ½ | cup |
pimentos
chopped |
|
| 1 | tablespoon |
chocolate syrup
|
|
| 12 | ounces |
beer
|
|
| 1 | cup |
vegetable juice cocktail
|
|
| 1 | cup |
coffee
strong |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork bones
from the neck |
* |
| 1.6 | kg |
beef brisket
|
|
| 946 | ml |
tomato sauce
|
|
| 237 | ml |
green bell peppers
chopped |
|
| 3 | each |
onions
chopped |
|
| 4 | each |
jalapeño pepper
cored, seeded, minced |
*
|
| 3E+1 | ml |
red hot pepper sauce
|
*
|
| 15 | ml |
salt
|
|
| 53 | ml |
chili powder
|
|
| 4 | each |
garlic cloves
minced |
|
| 355 | ml |
tomato paste
|
|
| 6E+1 | ml |
cumin
freshly ground |
|
| 15 | ml |
mexican oregano
|
* |
| 118 | ml |
pimentos
chopped |
|
| 15 | ml |
chocolate syrup
|
|
| 346.8 | ml/g |
beer
|
|
| 237 | ml |
vegetable juice cocktail
|
|
| 237 | ml |
coffee
strong |
|
Directions
Pick meat off of the neck bones and chop coarsely.
Place meat, onions, Bell peppers, garlic into a large heavy pot and sauté until meat is browned.
Add all liquid ingredients and 3 tablespoon 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 tablespoon 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.
