Maverick chili

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