Maverick Chili Recipe

Maverick Chili Recipe


2 lbs of pork neck bones (smoked)
3.5 lbs of beef brisket; ground coarsely
4 c of tomato sauce
1 Tbsp of salt
1 c of chopped green pepper
3 pcs of coarsely chopped large onions
4 pcs of jalapeno; cored, seeds removed chopped finely
2 Tbsps of hot sauce (Tabasco)
3.5 Tbsp of chili powder
1/2 c of chopped pimientos
4 cl of minced garlic
1.5 c of tomato paste
1 Tbsp of syrup
4 Tbsps of oregano (Mexican)
1 Tbsp of Maggi sauce
12 ozs of non lite beer
1 c of juice (V-8)
1 c of strong brewed coffee


Cut off meat from the bones then coarsely chop. Saute garlic, peppers, onions, pork and brisket in a large-sized pot ’til brown in color.

Add in 3 tablespoons cumin, tomato sauce, jalapeno, hot sauce, chili powder, pimientos, tomato paste, salt, syrup, oregano, Maggi sauce, beer, v-8 and coffee. Let it boil slowly for ten minutes.

Lower heat then let it simmer for an hour with cover. Stir chili occasionally. Add in the remainder of cumin then cook about 5-6 minutes. Good for 15 persons.

Maverick Chili Recipe

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