Chili 9

1 tablespoon oregano

2 tablespoons Hungarian paprika

1/2 cup chili powder

2 tablespoons crushed red pepper

1 tablespoon thyme

4 tablespoons ground cumin

2 tablespoons Louisiana Hot Sauce

4 tablespoons chicken base

Six 12-ounce cans beer (2 for pot, 4 to drink)

1 cup water

4 pounds lean pork shoulder, chili ground

1/2 cup olive oil

2 large onions, finely diced

10 cloves garlic, diced

1 tablespoon sugar

3 tablespoons hot salsa sauce

4 cans Rotel whole tomatoes and chiles

One 3.5-ounce can hot green chiles, drained

Put oregano, paprika, chili powder, cumin, water, chicken base and 2 cans beer in pot and simmer for 30 minutes. Brown pork in an iron skillet using the olive oil and thyme. Add to pot. Add tomatoes and green peppers to pot. Saute onions and garlic in oil and add to pot. Simmer about 45 minutes.

Add sugar, hot sauce and crushed red peppers. Add a little hot water to flour and make a paste. Add slowly while stirring. Simmer about 30 more minutes.

Serves 20.

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Cajun Country -- New Iberia, Louisiana