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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

In a 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. Saute 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.

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