This Maverick Chili is a deep, complex stew that marries the smoky depth of pork neck bones with the hearty richness of beef brisket. Unlike bean-heavy chilis, this recipe focuses on tender meat and a robust, aromatic sauce built with tomato paste, V-8 juice, and strong coffee. The addition of chocolate syrup and Maggi sauce creates a mysterious, savory-sweet undertone that defines this classic Texas dish. It requires patience, as the long simmer time allows the flavors to meld and the meat to become fork-tender. Perfect for cold weekends or gathering with friends, this chili tastes even better the next day. It is a robust, protein-packed meal that delivers serious flavor in every spoonful.
Maverick Chili
Description
This Maverick Chili is a deep, complex stew that marries the smoky depth of pork neck bones with the hearty richness of beef brisket. Unlike bean-heavy chilis, this recipe focuses on tender meat and a robust, aromatic sauce built with tomato paste, V-8 juice, and strong coffee. The addition of chocolate syrup and Maggi sauce creates a mysterious, savory-sweet undertone that defines this classic Texas dish. It requires patience, as the long simmer time allows the flavors to meld and the meat to become fork-tender. Perfect for cold weekends or gathering with friends, this chili tastes even better the next day. It is a robust, protein-packed meal that delivers serious flavor in every spoonful.Ingredients
Directions
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Remove meat from the smoked pork neck bones, discarding the bones.
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Coarsely chop the meat from the neck bones.
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Place the chopped pork, rough-ground beef brisket, chopped onions, green bell peppers, and minced garlic into a large heavy pot.
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Saut over medium-high heat until the meat is thoroughly browned.
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Add the tomato paste, tomato sauce, V-8 juice, beer, strong coffee, chocolate syrup, tabasco sauce, salt, chili powder, Mexican oregano, pimientos, jalapenos, Maggi sauce, and 3 tablespoons of the cumin.
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Bring the mixture to a slow, rolling boil.
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Cook at a boil for 10 minutes, stirring occasionally.
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Reduce the heat to low to maintain a gentle simmer.
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Cover the pot and simmer for 1 hour, stirring fairly often to prevent sticking.
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Add the remaining 1 tablespoon of cumin.
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Continue to simmer for an additional 5 minutes to blend the flavors.
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 recipe yields a very rich and heavy chili. It is best enjoyed in moderate portions.
