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In a kettle, cook the onions in oil, covered over moderately low heat, stirring occasionally, until onions are soft. Add the garlic, cook for one minute. Add the ground beef or turkey, cook over moderate heat, stirring to break up the lumps. Cook until no longer pink. Add chilli powder, cumin, cocoa, paprika, oregano, red pepper flakes and the bay leaves. Cook the mixture stirring for one minute. Add the tomato sauce, broth and vinegar, bring the mixture to a boil. and simmer it covered, stirring occasionally for 75 minutes or until the meat is tender Add the kidney beans, green pepper and salt and pepper to taste. Simmer 15 minutes or until bell peppers are tender. Discard the bay leaves. Ladle the chilli into mugs and garnish with the scallions and sour cream. Chilli may be made 3 days in advance. Chilli will improve in flavor if cooled completely uncovered and then chilled covered overnight. * Use EITHER turkey or ground meat **Add these spices gradually until it has reached the level of spiceness
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|Serving Size: 1 Serving (4586g)|
|Recipe Makes: 1|
|Calories from Fat: 3594 (56%)|
|Amt Per Serving||% DV|
|Total Fat 399.4g||532 %|
|Saturated Fat 133.9g||670 %|
|Monounsaturated Fat 171.3g|
|Polyunsanturated Fat 48.4g|
|Cholesterol 1648.5mg||507 %|
|Sodium 7046.8mg||243 %|
|Potassium 13102.3mg||345 %|
|Total Carbohydrate 244.9g||72 %|
|Dietary Fiber 86g||344 %|
|Sugars, other 159g|
|Protein 487.3g||696 %|
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Calories per serving: 6443
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