Combine red beans, kidney beans, diced tomato, crushed tomato, green chilies, in large pot (DO NOT DRAIN CANS). Add jalpeno, chili powder, chopped garlic, parsley flakes, oregano, cumin. Brown the beef and add to the beans. Brown the onions and celery in grease from the meat then add them to the rest. Add the salt, black pepper, white pepper, red pepper. This is a thick chili. Simmer for 2 - 4 hours. Serve or refrigerate. This chili will age well. created 3-19-1998 Contributor: Chef Keith W. Cochran Yield: 4 gallons Posted to MM-Recipes Digest by email@example.com (Keith W Cochran) on Apr 7, 1998
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|Serving Size: 1 Serving (7714g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 8431 (69%)|
|Amt Per Serving||% DV|
|Total Fat 936.8g||1249 %|
|Saturated Fat 352.8g||1764 %|
|Monounsaturated Fat 406.1g|
|Polyunsanturated Fat 34.9g|
|Cholesterol 3220.5mg||991 %|
|Sodium 4419.8mg||152 %|
|Potassium 16246.4mg||428 %|
|Total Carbohydrate 120.7g||35 %|
|Dietary Fiber 61.5g||246 %|
|Sugars, other 59.2g|
|Protein 807.7g||1154 %|
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Calories per serving: 12192
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