* (we use half this amount and seed the chiles) 1. Soak and cook beans until tender. 2. In a soup pot, saute ground meat and sirloin until done. Remove. (We saute in a little olive oil) 3. Add onions, garlic and cilantro to pot and saute for 3-5 minutes or until onions are softened. 4. Add chicken broth, beer, poblano peppers and tomato. Bring to a boil and reduce to a simmer. 5. Add meat, beans, tabasco, oregano, cumin, parsley, salt and pepper. Stir well. 6. Simmer for 2 hours, stirring occasionally. Note: you could eliminate the meat by using TVP for the ground and doubling the amount of beans. I have not tried this though. -- Sharon Badian, AT&T Bell Labs - Denver (email@example.com) Tonys notes: Fresh poblano peppers are essential to this recipe. Weve found they tend to be rather mild in mid- summer, with the hotness increasing as they move into the end of the growing season. Adjust the number of peppers to your taste and the hotness of the particular chiles you use. Incidentally, although its heresy to say it, this is a pretty low-fat recipe. Enjoy Posted to EAT-L Digest 19 Sep 96 Date: Fri, 20 Sep 1996 08:31:29 -0400 From: Eileen & Bob Holze
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|Serving Size: 1 Serving (2721g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 39 (9%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 3831.5mg||132 %|
|Potassium 1997.9mg||53 %|
|Total Carbohydrate 75.1g||22 %|
|Dietary Fiber 17.1g||68 %|
|Sugars, other 57.9g|
|Protein 26.4g||38 %|
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Calories per serving: 417
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