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Suggest a better descriptionIn large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps. Add onion, garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 hours. Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer. Serve hot. Makes 2 quarts. From: Bill and Becky Pfeiffer. 1980 World Championship Chili Cookoff Winners. Posted on GEnie Food & Wine RT May 24, 1993 by M.HATALA [Mike in FL.] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com
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Serving Size: 1 Serving (2480g) | ||
Recipe Makes: 1 | ||
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Calories: 4214 | ||
Calories from Fat: 2480 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 275.5g | 367 % | |
Saturated Fat 102.9g | 514 % | |
Monounsaturated Fat 120.6g | ||
Polyunsanturated Fat 17.3g | ||
Cholesterol 1084.2mg | 334 % | |
Sodium 1366.1mg | 47 % | |
Potassium 6543mg | 172 % | |
Total Carbohydrate 108g | 32 % | |
Dietary Fiber 24g | 96 % | |
Sugars, other 84g | ||
Protein 300.3g | 429 % | |
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. |
Calories per serving: 4214
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