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Suggest a better descriptionCoat a 4-quart pot with cooking oil and sear meat. Add 16 oz water, tomato sauce and beef broth. Remove stems from serranos and make small slit with knife and add. In a separate container, blend the paprika, cayenne, onion powder,cumin,garlic powder,white pepper,Sazon and chili powder. Add half of the spice mixture to the chili pot. Simmer chili, covered, 1 1/2 to 2 hours. Remove serranos after one hour and save. Add remaining spice mixture. Cook 30 minutes or until meat is tender. (Using chili grind meat will shorten cooking time.) Taste,add salt and/or juice pressed from serranos as needed. Note if chili gets too thick,add small amounts of water. Source: Maxine Reed 1988 Original Terlingua International Frank X. Tolbert/Wick Fowler Memorial Championship Chili Cook-Off Posted by Ken Strei
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Serving Size: 1 Serving (823g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 180 | ||
Calories from Fat: 25 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3343.2mg | 115 % | |
Potassium 2127.7mg | 56 % | |
Total Carbohydrate 37.3g | 11 % | |
Dietary Fiber 11.5g | 46 % | |
Sugars, other 25.8g | ||
Protein 10.1g | 14 % | |
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: 180
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