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| 2 x ca. 450 g | Smoked pork neck-bones |
| 3 1/2 x ca. 450 g | Beef brisket rough ground |
| 4 Tasse | tomato sauce |
| 1 Tasse | green bell pepper chopped |
| 3 | Onions lg. chopped coarsely |
| 4 | Jalapenos cored, seeded, & minced |
| 2 Esslöffel | tabasco sauce |
| 1 Esslöffel | salt |
| 3 1/2 Esslöffel | chilli powder |
| 4 | cloves garlic minced |
| 1 1/2 Tasse | tomato paste |
| 4 Esslöffel | Cumin freshly ground |
| 1 Esslöffel | Mexican oregano |
| 1/2 Tasse | pimentos chopped |
| 1 Esslöffel | Maggi sauce |
| 1 Esslöffel | Chocolate syrup |
| 12 x ca. 30 g | Beer (not Lite) |
| 1 Tasse | V-8 juice |
| 1 Tasse | coffee strong |
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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
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