FEEL THE HEAT CHILI

     1 tbs oregano 
     2 tbs paprika 
     9 tbs chili powder 
     4 tbs cumin 
     4 tbs instant beef bouillon 
     2 cans non-alcohol beer 
     2 cup water 
     4 LB ground chuck 
     2 LB hot pork sausage 
     1 LB chuck roast, cubed 
     2 large onions, chopped 
     10 cloves garlic, minced 
     1/2 cup olive oil 
     1 tbs crushed dried habenero peppers 
     1 tbs sugar 
     1 tsp coriander 
     1 tbs Louisiana Red Hot Sauce 
     1/4 cup jalapenos, sliced
     1 cup tomato sauce salt to taste
     2 large cans hot chili beans with gravy

     THIS RECIPE WILL FEED A WHOLE TROOP. 
     In a #14 Dutch oven, add paprika, oregano, cumin, chili powder, beef
     bouillon, nla beer, and 2c 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. Saut=E9 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.