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Maverick Chili Recipe - Cooking Index

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Maverick Chili

Type: Meat, Pork
Serves: 15 people

Recipe Ingredients

2 lbs 908g / 32ozSmoked pork neck-bones
3 1/2 lbs 1589g / 56ozBeef brisket rough ground
4 cups 948mlTomato sauce
1 cup 146g / 5.1ozGreen bell pepper chopped
3   Onions lg. Chopped coarsely
4   Jalapenos cored - seeded, minced
2 tablespoons 30mlTabasco sauce
1 tablespoon 15mlSalt
3 1/2 tablespoons 52mlChili powder
4   Garlic cloves minced
1 1/2 cups 355mlTomato paste
4 tablespoons 60mlCumin freshly ground
1 tablespoon 15mlMexican oregano
1/2 cup 73g / 2.6ozPimientos chopped
1 tablespoon 15mlMaggi sauce
1 tablespoon 15mlChocolate syrup
12 oz 340gBeer - (not lite)
1 cup 237mlV-8 juice
1 cup 237mlStrong coffee

Recipe 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 along with all other spices. Bring to a slow, rolling boil.

Cook at this point for 10 minutes then reduce heat to simmer, add remaining ingredients except the 1 T of 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 better pot of chili.

Origin: Joe & Patsy Kelloran, Chili-Team Leaping Lizards, circa 1991

From Matt Martinez's Culinary Frontier - A Real Texas Cookb


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