1 tbs oregano
2 tsp paprika
11 tbs Gebhardt's chili powder
4 tbs cumin
4 tbs instant beef bouillon
3 can non-alcoholic beer
2 lb pork steak, cubed
2 lb chuck roast, cubed
6 lb ground chuck
4 large onions, chopped
10 cloves garlic, minced
1/2 olive oil
1 tbs dried red pepper
1/4 cups jalapenos, sliced
2 tsp coriander
1 tbs sugar
1 tsp Tabasco sauce
2 tsp Louisiana Red Hot Sauce
1 cup tomato sauce
1 tbs corn starch 

THIS RECIPE WILL FEED A WHOLE TROOP.

In a #14 Dutch oven, add paprika, oregano, chili powder, beef bouillon, n/a beer, and 2 cups water. Let simmer. In a large skillet, brown meat in batches with olive oil. Use slotted spoon to add each batch to Dutch oven. Stir after each batch. Continue until all meat is done. Sauté onion, garlic, and jalapenos in remaining drippings. Add to Dutch oven. Add water as needed. Add dried red pepper, sugar, coriander, Tabasco, red hot sauce, and tomato sauce. Simmer 45 minutes. Dissolve corn starch in 1/4 cups warm water and add to mixture. Stir well and simmer another 30 minutes. Serve.