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