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 ea Onions lg. chopped coarsely

4 ea Jalapenos cored,seeded, &

- minced 2 tb Tabasco sauce

1 tb Salt

3 1/2 tb Chili powder

4 ea Garlic cloves minced

1 1/2 c Tomato paste

4 tb Cumin freshly ground

1 tb Mexican oregano

1/2 c Pimientos chopped

1 tb Maggi sauce

1 tb 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 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 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 beter pot of chili. Origin: Joe & Patsy Kelloran, Chili-Team Leaping Lizards, circa 1991