In a large skillet, brown the beef and drain. In a large stockpot, heat the oil over medium high heat. Add onion, peppers, and garlic and saute until onion is translucent. Add the hamburger, crushed tomatoes, and tomato paste and stir well. Add chicken stock, chili powder, and remaining spices and cook over medium heat until mixture comes to a boil. Reduce the heat to low and simmer 30-35 minutes until chili thickens. Rinse kidney beans well and add to the pot. (If you like your chili with a touch of fire, add hot sauce or crushed dried hot peppers at this point.) Return pot to medium-high heat and bring to a boil again. Remove pot from heat, let stand covered for about 10 minutes, and serve.
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|Serving Size: 1 Serving (3540g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2025 (60%)|
|Amt Per Serving||% DV|
|Total Fat 225g||300 %|
|Saturated Fat 83.4g||417 %|
|Monounsaturated Fat 99.3g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 939.7mg||289 %|
|Sodium 1949.1mg||67 %|
|Potassium 5861.5mg||154 %|
|Total Carbohydrate 61.1g||18 %|
|Dietary Fiber 17.2g||69 %|
|Sugars, other 43.9g|
|Protein 275.5g||394 %|
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Calories per serving: 3394
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