1. Measure and combine all of the dry seasonings in a small cup. Stir to mix. Set aside.
2. In a large saucepan combine the raw ground beef, the chopped onions, the chopped green pepper, and the minced garlic.
3. Cook on medium high heat until the meat is browned and the vegetables are tender. Use a colander with a pie pan underneath to drain off the excess fat. Cool. Scrape the fat into the garbage can. Set aside the meat and vegetable mixture. Return the drained meat mixture to the pot.
4. Add the tomatoes and undrained beans. Stir well and bring to a boil, stirring to avoid splattering. Have the lid handy in case the chili starts to splatter. Add the seasoning mixture. Add the hot sauce. Reduce the heat to low to simmer. Cover and simmer for 30 minutes.
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 33 (46%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 29.9mg||9 %|
|Sodium 67.8mg||2 %|
|Potassium 171.6mg||5 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 1.6g|
|Protein 7.2g||10 %|
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Calories per serving: 71
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