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-> [Chili, Ethnic, Herbs & Spices, Meats] -> [Maverick chili Recipe] |
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Maverick chili
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| Artist: |
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| Categories: |
Chili, Ethnic, Herbs & Spices, Meats |
| Yield: |
15 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Smoked pork neck-bones | | 3 1/2
| lbs | Beef brisket rough ground | | 4
| cup | Tomato sauce | | 1
| cup | Green Bell pepper chopped | | | 3 ea Onions lg. chopped coarsely | | | 4 ea Jalapenos cored, seeded, & | | | - minced | | 2
| tbsp | Tabasco sauce | | 1
| tbsp | Salt | | 3 1/2
| tbsp | Chili powder | | | 4 ea Garlic cloves minced | | 1 1/2
| cup | Tomato paste | | 4
| tbsp | Cumin freshly ground | | 1
| tbsp | Mexican oregano | | 1/2
| cup | Pimientos chopped | | 1
| tbsp | Maggi sauce | | 1
| tbsp | Chocolate syrup | | 12
| oz | Beer (not Lite) | | 1
| cup | V-8 juice | | 1
| cup | Strong coffee |
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Procedures:
| 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 t 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 t 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. |
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