Fire Camp Chili
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INGREDIENTS
- 4 c Chili powder
- Onions, large; chopped
- 100 lb Pinto beans
- 40 lb Meat (ham, sausage, pork
- Salt to taste
- 4 c Jalapeno chiles with juice
- Bacon, ground beef; etc)
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (533g) | ||
| Recipe Makes: 120 Servings | ||
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| Calories: 554 | ||
| Calories from Fat: 28 (5%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.2g | 4 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 0.7g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 47.1mg | 2 % | |
| Potassium 1727.8mg | 45 % | |
| Total Carbohydrate 101.4g | 30 % | |
| Dietary Fiber 35.4g | 142 % | |
| Sugars, other 65.9g | ||
| Protein 34.6g | 49 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 554
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