This legendary Maverick Chili is a hearty, protein-packed masterpiece that combines the smoky depth of pork neck bones with robust beef brisket. The secret lies in the unconventional addition of strong coffee and a touch of chocolate syrup, which lend a rich, complex undertone to the spicy tomato base. Aromatics like garlic, cumin, and Mexican oregano build layers of flavor, while fresh green bell peppers and jalape&# 195;±os provide a crisp, fiery contrast. This dish is perfect for cold evenings, game day gatherings, or when you crave a comforting, home-style meal with serious character. It tastes even better the next day, making it an ideal candidate for make-ahead cooking. Serve it hot with crusty bread or over rice for a truly satisfying experience.
Maverick Chili
Description
This legendary Maverick Chili is a hearty, protein-packed masterpiece that combines the smoky depth of pork neck bones with robust beef brisket. The secret lies in the unconventional addition of strong coffee and a touch of chocolate syrup, which lend a rich, complex undertone to the spicy tomato base. Aromatics like garlic, cumin, and Mexican oregano build layers of flavor, while fresh green bell peppers and jalape&# 195;±os provide a crisp, fiery contrast. This dish is perfect for cold evenings, game day gatherings, or when you crave a comforting, home-style meal with serious character. It tastes even better the next day, making it an ideal candidate for make-ahead cooking. Serve it hot with crusty bread or over rice for a truly satisfying experience.Ingredients
Directions
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Pick the meat off the smoked pork neck bones and chop it coarsely.
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In a large heavy pot, combine the brisket, chopped pork meat, onions, bell peppers, jalapeños, and minced garlic.
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Sauté the mixture over medium-high heat until the meat is browned and the onions are softened.
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Add the tomato sauce, tomato paste, beer, V-8 juice, strong coffee, chocolate syrup, Tabasco sauce, salt, chili powder, cumin (reserve 1 tablespoon), Mexican oregano, pimientos, and Maggi sauce.
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Stir well to combine all ingredients and bring the chili to a slow, rolling boil.
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Once boiling, cook for 10 minutes, stirring occasionally to prevent sticking.
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Reduce the heat to low to maintain a gentle simmer.
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Cover the pot and let the chili simmer for 1 hour, stirring fairly often to ensure even cooking.
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After 1 hour, add the remaining 1 tablespoon of cumin.
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Continue to simmer uncovered for an additional 5 minutes to allow the flavors to meld and the sauce to thicken.
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Taste and adjust seasoning if necessary.
Nutrition Facts
Servings 15
- Amount Per Serving
- Calories 1688.7kcal
- % Daily Value *
- Total Fat 93.2g144%
- Saturated Fat 35.5g178%
- Cholesterol 491.5mg164%
- Sodium 1582.4mg66%
- Total Carbohydrate 30.1g11%
- Dietary Fiber 8.4g34%
- Sugars 18.8g
- Protein 170.1g341%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve hot, or refrigerate and reheat later for deeper flavor.
This chili tastes even better the next day, making it an ideal candidate for make-ahead cooking.
Ingredient substitutions: If smoked pork neck bones are unavailable, you can use smoked pork shoulder or spare ribs for a similar smoky flavor.
Storage guidance: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
