Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble.
Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 5 ingredients (through beer) to pan; bring to a boil.
Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes.
Stir in juice and serve.
Yield 4 servings (serving size: 1 1/2 cups)
Recipe By: George Ross
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|Serving Size: 1 Serving (654g)|
|Recipe Makes: 4|
|Calories from Fat: 97 (22%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 38.1mg||12 %|
|Sodium 444.4mg||15 %|
|Potassium 1375mg||36 %|
|Total Carbohydrate 56.3g||17 %|
|Dietary Fiber 13.4g||54 %|
|Sugars, other 42.9g|
|Protein 26.9g||38 %|
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Calories per serving: 441
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