Try this Pam Prichards Original Hot Dog Chili recipe, or contribute your own.
Suggest a better descriptionBrown meat in a 2 quart sauce pan. Drain to remove fat. Stir in water, onion, sauce, and tomato paste. Add remaining seasonings. Cover and cook one hour, stirring occasionally. Taste and adjust seasonings as required. Remove cover and cook as required to thicken to desired consistency, up to another hour. CAUTION: Chili will burn easily when thickening, use as low heat as possible, but enough to boil. * Use 1/2 cup water if instant (dehydrated) onions are used. (added water may not be needed at all if browned meat is not drained.) ** You can substitute instant (dehydrated) onions, 1 Tbsp = 1/4 cup *** You can substitute Garlic Powder if desired, 1/4 teaspoon = 1 clove Entered into Meal Master by Charles Prichard, XJJG32A Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 12 | ||
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Calories: 219 | ||
Calories from Fat: 106 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 39.8mg | 12 % | |
Sodium 1534.7mg | 53 % | |
Potassium 1176.2mg | 31 % | |
Total Carbohydrate 17.2g | 5 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 12.4g | ||
Protein 13.8g | 20 % | |
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: 219
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