• 1 tablespoon oregano
• 2 teaspoons paprika
• 11 tablespoons Gebhardt's chili powder
• 4 tablespoons cumin
• 4 tablespoons instant beef bouillon
• 3 bottles dark Ale
• 2 pounds pork steak, cubed
• 2 pounds chuck roast, cubed
• 6 pounds ground chuck
• 4 large onions, chopped
• 10 cloves garlic, minced
• 1/2 olive oil
• 1 tablespoon dried red pepper
• 1/4 cups jalapenos, sliced
• 2 teaspoon coriander
• 1 tablespoon Tabasco sauce
• 2 teaspoon Louisiana Red Hot Sauce
• 1 cup tomato sauce
• 1 tablespoon corn starch

Method

Using a heavy-bottomed pot or large Dutch oven, put in paprika, oregano, chili powder, beef bouillon, beer, and 2 cups water. Let simmer.

Working in bathes, brown meat In a large skillet with olive oil. Using slotted spoon, transfer each browned batch of meat to the Dutch oven. Never crowd the pan with meat.  Too much liquid will be released and you will steam, not brown the meat.

When meat is done, remove a little of the drippings, and sauté onion, garlic, and jalapenos. When onion is translucent and soft, transfer to Dutch oven. Stir in dried red pepper, sugar, coriander, Tabasco, red hot sauce, and tomato sauce. Bring to a boil and when boiling, immediately turn heat down so mixture simmers.  Cook, covered for one hour. 

Dissolve corn starch in 1/4 cup warm water and add to chili, stirring well to blend .Continue to simmer for an additional 30 minutes.

Contributor: Susie Mann

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