Kathy's Fire Camp Chili
Yield
1200 servingsPrep
9 hrsCook
6 hrsReady
15 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 100 | pounds |
pinto beans
|
|
| 48 | large |
onions
chopped |
|
| 4 | cups |
jalapeño pepper
with juice |
*
|
| 40 | pounds |
ground beef
ham, sausage, pork, ground beef, etc |
|
| 1 | x |
bacon
|
*
|
| 4 | cups |
chili powder
|
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45.4 | kg |
pinto beans
|
|
| 48 | large |
onions
chopped |
|
| 946 | ml |
jalapeño pepper
with juice |
*
|
| 18.1 | kg |
ground beef
ham, sausage, pork, ground beef, etc |
|
| 1 | x |
bacon
|
*
|
| 946 | ml |
chili powder
|
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Soak beans overnight, then raise to a boil on high heat.
Add all ingredients and simmer until tender (about 6 hours).
Add water as necessary.
Stir occasionally.
