FIRE CAMP CHILI

 


                   KATHY HIRDLER'S FIRE CAMP CHILI



100 lb  pinto beans

48      large onions, chopped

4 C     jalapeno chilies with juice

40 lb   meat (ham, sausage, pork, bacon ends, ground beef, etc)

4 C     chili powder

        salt to taste


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.  Makes 60 gallons.


Serves 1200 approximately.


KEYWORDS:  chili, feeds large number of hungry firefighters, party,

entertain, crowd, stew




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