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Suggest a better descriptionCut beef for stew into 1/2 inch cubes. In 8 quart Dutch oven over high heat, in hot salad oil, cook 1/3 of meat at a time, until brown. With slotted spoon, remove meat cubes to boil as they brown; set aside. Reserve 1/2 cup onions; cover and set aside. Add green peppers, garlic, and remaining onions to drippings in Dutch oven; over medium high heat, cook 10 minutes, stirring occasionally. Return meat to Dutch oven; add tomatoes with their liquid, tomato paste, chili powder, sugar, salt, oregano leaves, cracked black pepper, and 2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until meat is fork-tender, stirring occasionally. Spoon chili into large bowl. Pass reserved onion to sprinkle over each servings. Makes 12 servings. About 505 cal, 37 g fat, 97 mg chol, 710 mg sod. Source: Good Housekeeping Magazine printed in September 1978 and March 1995.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 405 | ||
Calories from Fat: 250 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.8g | 37 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 93.9mg | 29 % | |
Sodium 125.6mg | 4 % | |
Potassium 445.4mg | 12 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 14g | ||
Protein 23.3g | 33 % | |
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: 405
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