Preparation:
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 and Patsy Kelloran, Chili-Team Leaping
Lizards, circa 19 |
