• 1 tablespoon oregano
• 2 tablespoon paprika
• 9 tablespoon chili powder
• 4 tablespoon cumin
• 4 tablespoon instant beef bouillon
• 2 bottles dark ale
• 2 cups water
• 4 pounds ground chuck
• 2 pounds hot pork sausage
• 1 pound chuck roast, cubed
• 1/4 cup olive oil
• 2 large onions, chopped
• 10 cloves garlic, minced
• 1 tablespoon crushed dried habenero peppers
• 1 tablespoon sugar
• 1 teaspoon coriander
• 1 tablespoon Louisiana Red Hot Sauce
• 1/4 cup jalapenos, diced
• 1 cup tomato sauce
• Salt to taste
• 3 (15 oz.) cans kidney beans

Put paprika, oregano, cumin, chili powder, beef bouillon, ale, and 2 cups water in a heavy-bottomed pot or Dutch oven. Let simmer.

Working in batches, 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 excess drippings, and sauté onion, garlic, and jalapenos. When onion is translucent and soft, transfer to Dutch oven. Stir in remaining ingredients.  Bring to a boil and when boiling, immediately turn heat down so mixture simmers.  Cook, covered for one hour.  Check liquid level from time to time.  You can add more water or more ale.

Contributor: Susie Mann

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