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Suggest a better descriptionHeat oil in chili kettle. Add meat, about 1 pound at a time, removing after each pound is browned. After all 4 pounds are brown, put onions & garlic in kettle & cook until soft. Return all beef to kettle. Rinse nopalitos (cactus pieces) in cold water. Drain & add to beef. Also add peppers, green tomatoes, tomato paste, beef stock, coriander, cumin, salt & pepper. Cover & simmer about 2-1/2 hours. Makes about 2-1/2 quarts. MARK HIGGINBOTHOM From
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 44 | ||
Calories from Fat: 28 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 180mg | 6 % | |
Potassium 211mg | 6 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.1g | ||
Protein 2g | 3 % | |
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: 44
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