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Suggest a better descriptionHeat a large stock pot on high until it becomes too hot for the touch. Add the oil and when it begins to shimmer add the onions, garlic, jalapeno and shallots, and stir until soft. Reduced heat to medium-high. Add meat with salt and pepper and cook until brown, breaking it up into smaller pieces with a wooden spoon. Open the can of whole tomatoes, drain liquid and reserve. Use a knife to cut the tomatoes into smaller pieces while they are in the can. Add the tomatoes and half of the juice to the pot. When the liquid boils, add the beans, beer, broth, liquid smoke, sugar, cumin, chili powder and vinegar. When it boils, reduce heat to medium-low, partially cover the pot and cook 2-3 hours. You want the liquid in your pan to reduce. If you sense things are drying up too quickly, ladle and stir in the remaining tomato juice. This should have the consistency of a thick stew.
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Serving Size: 1 Serving (540g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 195 | ||
Calories from Fat: 32 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 2427.6mg | 84 % | |
Potassium 769.8mg | 20 % | |
Total Carbohydrate 36g | 11 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 30g | ||
Protein 8.1g | 12 % | |
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: 195
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