2-3 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|
|Calories from Fat: 158 (43%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 364
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