Try this Hard Hat Chili recipe, or contribute your own.
Suggest a better description* chuck tender preferred Brown meat and drain. cover meat with water. Add onion and garlic. Boil slowly for 30 minutes. Add remaining ingredients. Simmer until meat is tender (about 1 1/2 hours.) The recipe above is a fairly old (circa 1983) but reliable one, somewhere in between "competition" and "eating " chili. It would be a good starter for any novice cook. Recipe By : Jim Bardsley
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Serving Size: 1 Serving (1740g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 134 | ||
Calories from Fat: 57 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 627mg | 22 % | |
Potassium 615.7mg | 16 % | |
Total Carbohydrate 19.3g | 6 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 14.8g | ||
Protein 6.3g | 9 % | |
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: 134
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