Cook beef in large skillet over medium heat, stirring to crumble until beed is browned; drain. Place cooked beef, chopped onion, beef broth, tomato sauce, chili powder, paprika, cumin, two teaspoons beef bouillon, garlic powder, cayenne pepper and black pepper in stoneware. Cover; cook for 7 hours on low or 3 hours on high. Stir in remaining beef bouillon, onion powder, salt, sugar, garlic salt, chicken bouillon and lime juice. Cover; cook one more hour.
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|Serving Size: 1 Serving (1006g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 296 (47%)|
|Amt Per Serving||% DV|
|Total Fat 32.8g||44 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 113mg||35 %|
|Sodium 1334.9mg||46 %|
|Potassium 1660.7mg||44 %|
|Total Carbohydrate 55.7g||16 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 53.5g|
|Protein 31.6g||45 %|
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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: 631
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