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Suggest a better descriptionThis recipe won the 1977 International Chili Societys World Championship Cookoff in Rosamond, Calif. Brush bottom of heavy 2-gallon pot with oil. Saute onions, green peppers and celery 10 minutes. Add meat and cook another 10 to 15 minutes, or until meat loses pink color. Stir in tomato paste, stewed tomatoes and tomato sauce. Add chopped garlic, chili powder, salt, a sprinkling of oregano, chile salsa and jalapeno chile. Simmer 30 minutes. Season to taste with garlic salt and pepper, then simmer 2 1/2 hours, stirring every 10 to 15 minutes. Skim off fat occasionally. Created by: Jay Pennington (C) 1992 The Los Angeles Times Recipe By : From: Favorite Fruitcakes By Moira Hodg File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 32 Servings | ||
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Calories: 318 | ||
Calories from Fat: 157 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 77.1mg | 24 % | |
Sodium 711.1mg | 25 % | |
Potassium 1185.5mg | 31 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 13.1g | ||
Protein 24.9g | 36 % | |
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: 318
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