Mince two onions. Saut? until translucent in a large stockpot. Add ground beef, and brown it. Fold in tomatoes, tomato paste, and sun dried tomatoes.
Chop garlic cloves and add to pot. Chop carrots, and add to the pot with the beans.
Crush cumin and coriander seeds in a mortar, and add to the pot.
Split the chili lengthwise and scrape the seeds out. Chop fine and add to the pot with chili powder. Remove the white stuff from the inside of the peppers and make the largest flat pieces you can make.
Put the peppers in a casserole, and put under the grill in your oven until they blacken. Remove, chop finely and put the in the pot. Let the pot simmer for 30-45 minutes.
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|Serving Size: 1 Serving (310g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 175 (50%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 85mg||26 %|
|Sodium 156.7mg||5 %|
|Potassium 881.8mg||23 %|
|Total Carbohydrate 18g||5 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 13.5g|
|Protein 26g||37 %|
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Calories per serving: 348
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