*Available at some specialty foods shops In a large heavy kettle cook the bacon over moderate heat, stirring, until it is crisp, add the onions and the garlic, and cook the mixture, stirring, until the onions are softened. Add the chili powder and the cumin and cook the mixture, stirring, for 30 seconds. Add the beef, the water, the oregano, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the beef barely covered, for 2 to 2 1/2 hours, or until the beef is tender. Stir in the cornmeal and simmer the chili, stirring occasionally, for 5 minutes, or until it is thickened slightly. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Makes about 8 cups, serving 6. Gourmet December 1992
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|Serving Size: 1 Serving (2575g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 484 (75%)|
|Amt Per Serving||% DV|
|Total Fat 53.8g||72 %|
|Saturated Fat 17.1g||86 %|
|Monounsaturated Fat 24.4g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 76.2mg||23 %|
|Sodium 982.3mg||34 %|
|Potassium 736.4mg||19 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 20.5g|
|Protein 18.6g||27 %|
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Calories per serving: 644
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