Title: Kathy Hirdler's Fire Camp Chili
Categories: Mexican Ground Pork Sausage Chili
Yield: 120 Servings

100	lb	Pinto beans
4	c	Jalapeno chiles with juice
		Bacon, ground beef, etc)
		Salt to taste
48	x	Onions, large, chopped
40	lb	Meat (ham, sausage, pork,
4	c	Chili powder

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. Winner, 1987 World Championship

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