Heat the oil in a skillet. Add the onion and green pepper. Cook until wilted. Add the meat. Use the edge of a heavy kitchen spoon to stir and chop the meat to break up any lumps. Sprinkle the meat with garlic, chili powder, cumin and oregano. Stir to blend. Add the bay leaf, pepper, tomatoes, vinegar and crushed hot pepper. Bring to a boil and cook for 1 hour, stirring occasionally. Posted to EAT-L Digest by Joel Ehrlich
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|Serving Size: 1 Serving (518g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 35 (26%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 89.6mg||3 %|
|Potassium 759.2mg||20 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 18g|
|Protein 4.1g||6 %|
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Calories per serving: 133
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