Kathy's Fire Camp Chili
Yield
1200 servingsPrep
9 hrsCook
6 hrsReady
15 hrsIngredients
| 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 |
*
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
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.
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