Red chili...
In a stockpot over medium heat, brown the meats. When they are halfway done, add in the onion and garlic and continue to saute until the onions are clear. Add tomato juice, tomatoes, chile powder, cumin, salt, and cayenne pepper and thoroughly stir to blend and incorporate all the flavors and seasonings. Simmer for 1 hour.
Add the beans and simmer for 30 minutes. Remove from heat; cool down quickly via an ice bath. Cover and refrigerate. Before serving or freezing, skim fat from the top of the chili.
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Serving Size: 1 Serving (353g) | ||
Recipe Makes: 12 | ||
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Calories: 647 | ||
Calories from Fat: 405 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45g | 60 % | |
Saturated Fat 15.7g | 78 % | |
Monounsaturated Fat 19.6g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 133.3mg | 41 % | |
Sodium 823.3mg | 28 % | |
Potassium 1062.7mg | 28 % | |
Total Carbohydrate 26g | 8 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 16.7g | ||
Protein 36.7g | 52 % | |
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: 647
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