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Suggest a better descriptionHeat oil in large pot, add meat and sear over high heat. Stir constantly until meat is gray, but not brown. Add water and cover, cook over low fire for 1 1/2 hrs. Add remaining ingreds., except thickening, and cok at a bubbling simmer 30 min. Mix thickening ingreds. together, add to chili mixture, cook about 5 min., stirring to prevent sticking. More water may be added for desired sonsistency. If meat is very fat, skim off before adding thickening. For milder flavor, cut chili powder and red pepper in half, but add 2 more tbs. paprika for color.
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Serving Size: 1 Serving (2240g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1254 | ||
Calories from Fat: 636 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.6g | 94 % | |
Saturated Fat 23.9g | 120 % | |
Monounsaturated Fat 26.6g | ||
Polyunsanturated Fat 15.3g | ||
Cholesterol 28.7mg | 9 % | |
Sodium 527.5mg | 18 % | |
Potassium 2787.7mg | 73 % | |
Total Carbohydrate 163.1g | 48 % | |
Dietary Fiber 48.1g | 192 % | |
Sugars, other 115.1g | ||
Protein 24.6g | 35 % | |
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: 1254
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