Cook suet and onions in heavy kettle until onions are tender but not browned. Add meat and brown. Mash garlic in salt and stir into meat along with chili powder, cumin and oregano. Add 1 1/2 quarts water. Cover and simmer 1 hour. To thicken, if desired, blend roasted flour with 1/2 cup water and stir into mixture. Simmer another half hour. Or soak fried tortillas in water, blend until smooth and add. Note: Chili Colorado can be served with pinto beans, rice, macaroni or over tamales. Created by: El Alcapulco, Southern Calif. (C) 1992 The Los Angeles Times Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 10|
|Calories from Fat: 442 (76%)|
|Amt Per Serving||% DV|
|Total Fat 49.1g||66 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 110.7mg||34 %|
|Sodium 144.4mg||5 %|
|Potassium 599.4mg||16 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 7.4g|
|Protein 25.2g||36 %|
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Calories per serving: 584
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