In dutch oven or large pot or kettle, heat oil over medium heat. Add a third of the meat. Cook and stir until it loses pink color. Remove with slotted spoon to platter and repeat with remaining meat. Return meat and collected juices to pan along with the minced onion, chili powder, cumin, paprika, oregano, garlic, salt, thyme, sage, chicken broth, beer and tomato sauce (i.e. everything except sugar & pepper). Bring to a boil, reduce heat and simmer, partially covered for 1.5 hours, stirring occasionally. Just before serving, stir in the sugar and black pepper. Serve with a dollop of sour cream or spoon over beans, rice or pasta if desired. Makes about 6 to 8 servings Recipe by: O.C.Register Jan0589 "Prize-winning Chili Pot" Posted to recipelu-digest by "Christopher E. Eaves"
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|Serving Size: 1 Serving (5542g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 365 (24%)|
|Amt Per Serving||% DV|
|Total Fat 40.6g||54 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 17.8g|
|Polyunsanturated Fat 13.3g|
|Cholesterol 0mg||0 %|
|Sodium 20170.2mg||696 %|
|Potassium 13894.3mg||366 %|
|Total Carbohydrate 278.1g||82 %|
|Dietary Fiber 80.8g||323 %|
|Sugars, other 197.3g|
|Protein 65.2g||93 %|
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Calories per serving: 1531
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