In a large skillet, brown meat, stirring often. Using blender, combine garlic, sweet pepper, onion, celery, tomato paste, tomato sauce, cocktail juice, chili pepper, chili powder, salt and pepper. Blend this mixture well ad add to browned meat. Pour in water and broth and cook slowly for 3 hours. Add paprika and cumin. Then add cooked beans. BEANS: Cook beans in water over medium heat for 1 hour. Combine remaining ingredients and cook on low heat until done, about 2 hours. Add beans to chili. Margaret Garland Source: Prize Winning Recipes from the State Fair of Texas, 1976.
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|Serving Size: 1 Serving (1057g)|
|Recipe Makes: 20|
|Calories from Fat: 216 (31%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 74.8mg||23 %|
|Sodium 4461mg||154 %|
|Potassium 4756.3mg||125 %|
|Total Carbohydrate 88.2g||26 %|
|Dietary Fiber 21g||84 %|
|Sugars, other 67.2g|
|Protein 47.1g||67 %|
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Calories per serving: 699
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