Try this Dallas County Jail Chili (Circa 1950) recipe, or contribute your own.
Suggest a better descriptionFry suet in a heavy kettle. Add meat, garlic, and seasonings. Cook for four hours, placing pot in a medium hot portion of your smoker, stirring occasionally. Add water and continue cooking for another hour, or until chili has thickened to desired consistency. Serve. Recipe by: Chile Pepper Magazine, October 1990 Posted to bbq-digest Digest V97 #019 by Tom Solomon
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Serving Size: 1 Serving (1556g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2134 | ||
Calories from Fat: 1289 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 143.2g | 191 % | |
Saturated Fat 54.4g | 272 % | |
Monounsaturated Fat 61.4g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 616.9mg | 190 % | |
Sodium 868.5mg | 30 % | |
Potassium 3719.8mg | 98 % | |
Total Carbohydrate 35.6g | 10 % | |
Dietary Fiber 17.2g | 69 % | |
Sugars, other 18.4g | ||
Protein 176.6g | 252 % | |
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: 2134
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