Maverick Chili

      Yield: 15 Servings

      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

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