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Maverick Chili Recipe
By Pig on a Spit - May 9, 2008 |
 
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Recipe for fiery hot chili dish using pork neck bones and beef brisket.
Brisket - A beef cut taken from the breast section beneath the first five ribs, behind the foreshank. Brisket can be cooked many ways including smoking and marinating the meat and cooking slowly, not directly over the hot coals or wood.
Ingredients:
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. coarsely, Chopped
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.
Cooking Directions:
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 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 better pot of chili.
This page is from our Hot and Spicy Chili Pork category.
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