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Suggest a better descriptionNOTE: To make jalapeno juice, chop pepper coarsely and boil in small amounts of water, reduce slightly, then strain out pepper and seeds. Cut meat in cubes, brown in a large, heavy Dutch oven. add onion powder, paprika, cayenne, bouillon, broth, tomato sauce, jalapeno juice and water. Cook over low heat for about 2 hours, adding more water as needed, until meat is tender. Add chili powder, cumin, garlic powder and pepper, cook for 20-30 minutes more. Add salt just before serving.
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Serving Size: 1 Serving (698g) | ||
Recipe Makes: 6 | ||
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Calories: 679 | ||
Calories from Fat: 399 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.3g | 59 % | |
Saturated Fat 17.1g | 86 % | |
Monounsaturated Fat 18.3g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 149.8mg | 46 % | |
Sodium 1884.1mg | 65 % | |
Potassium 1817.7mg | 48 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 14g | ||
Protein 51g | 73 % | |
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: 679
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