1 tbs oregano
2 tbs paprika
9 tbs chili powder
4 tbs cumin
4 tbs instant beef bouillon
2 cans non-alcohol beer
2 cups water
4 lb ground chuck
2 lb hot pork sausage
1 lb chuck roast, cubed
2 large onions, chopped
10 cloves garlic, minced
1 tbs crushed dried habenero peppers
1 tbs sugar
1 tsp coriander
1 tbs Louisiana Red Hot Sauce
1/4 cups jalapenos, sliced
1 cup tomato sauce
2 large cans hot chili beans with gravy
1/2 cups olive oil salt to taste
THIS RECIPE WILL FEED A WHOLE TROOP
In a #14 Dutch oven, add paprika, oregano, cumin, chili powder, beef bouillon, n/a beer, and 2 cups water. Let simmer. In a large skillet, heat olive oil and brown meat in batches until all meat is done. Add each batch to Dutch oven with slotted spoon and stir after each batch. Sauté onion, garlic, and jalapenos in drippings until onion is clear. Add to Dutch oven and stir. Simmer 2 hours. Add rest of ingredients and simmer 1 hour. Add water as necessary.