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Suggest a better descriptionBrown the meat and garlic slowly in one tablespoon of oil. Then add tomato sauce, chicken broth, and salt and simmer for an hour. Heat the five tablespoons of oil, in a frying pan, over low heat and then add the chili powder, cumin, and flour and fry these for five minutes with plenty of stirring making a roux. Then add this roux to the meat and simmer for a half hour. Serve in bowls.
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Serving Size: 1 Serving (2358g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3146 | ||
Calories from Fat: 2180 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 242.2g | 323 % | |
Saturated Fat 73.9g | 370 % | |
Monounsaturated Fat 114.5g | ||
Polyunsanturated Fat 22.9g | ||
Cholesterol 636.2mg | 196 % | |
Sodium 6863mg | 237 % | |
Potassium 4812.4mg | 127 % | |
Total Carbohydrate 72.7g | 21 % | |
Dietary Fiber 19.1g | 76 % | |
Sugars, other 53.6g | ||
Protein 172.8g | 247 % | |
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: 3146
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