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Recipe Name: Arizona Forest Fire Chili Home Size (corr) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 16 oz red beans
2 16 oz kidney beans
2 16 oz tomato crushed
2 16 oz tomato diced
1 1/2 Cup(s) Celery, sliced
2 Cup(s) Onion, medium dice
1 Cup(s) Green pepper, diced
2 1/2 Pound(s) Beef, ground
1/2 Cup(s) Green chilies, diced
1/4 Cup(s) Jalpeno, canned sliced
2 Tablespoon(s) Parsley flakes
1/4 Cup(s) Chili powder
3/4 Tablespoon(s) Garlic chopped
3/4 Tablespoon(s) Oregano
1 Tablespoon(s) Cumin, ground
1 Teaspoon(s) Salt
1 Teaspoon(s) Red Pepper, Ground
1 1/2 Teaspoon(s) Black pepper
1 Teaspoon(s) White pepper
Directions:
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: 1 1/2 gallons Posted to MM-Recipes
Digest by kwcochran@juno.com (Keith W Cochran) on Apr 7, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4870
Calories From Fat: 2287
Total Fat: 248.6g
Cholesterol: 850.5mg
Sodium: 9335mg
Potassium: 10993.8mg
Carbohydrates: 358.2g
Fiber: 125.4g
Sugar: 73.6g
Protein: 310.4g


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