Try this Davids "Damfine" 10 Chile Red Chili recipe, or contribute your own.
Suggest a better descriptionNOTES: 1. Serve with the usual: Ranch beans (black are best), Xtra sharp cheddar cheese, a dab of sour cream and plenty of fresh flour tortillas. 2. Dont be fooled by how easy this is. Its really good. 3. Substitutions are (of course) permissable, the key is to use a wide variety of complimentary chile flavors to develope an incredible depth of flavor and richness with teriffic full-mouth-glow and a long lasting pleasant chile "afterglow". (sounds kinda like a wine review eh??) 4. In my book: The cheaper the meat, the better the flavor. (unless you run into something "rasty" the butcher is fire-selling before it turns green) 5. This recipe would be really good using venison. YUM! Posted to CHILE-HEADS DIGEST V3 #156 Date: Sun, 10 Nov 1996 17:03:35 -0800 From: xxchef@ix.netcom.com (DAVID C. HEININGER)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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