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Suggest a better description2-3 t chili powder *Finely chopped **drained, cut into bite size pieces In a heavy pot melt butter. Crumble meat into pot. Cook a few minutes until meat is no longer pink. Remove. To the pot, add onion and pepper. Cook a few minutes, stirring, until vegetables are soft. Add meat. Stir to combine. Add remaining ingredients. Heat to a boil.Reduce heat. Cook, stirring occasionally, at least 45 minutes. Remove bay leaf. Serve immediately. FROM: JACQUELINE HLAVATY (FDGN81E)
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Serving Size: 1 Serving (406g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 364 | ||
Calories from Fat: 158 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 23 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 79.9mg | 25 % | |
Sodium 667.3mg | 23 % | |
Potassium 866mg | 23 % | |
Total Carbohydrate 21.9g | 6 % | |
Dietary Fiber 7.4g | 29 % | |
Sugars, other 14.5g | ||
Protein 29.7g | 42 % | |
Powered by: USDA Nutrition Database 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: 364
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