In large nonstick skillet or saucepan, brown beef over medium-high heat, breaking up with back of spoon, about 8 minutes. Drain off fat. Add onion, celery, carrot, green pepper and raisins; cook for 5 minutes. Add beans, tomatoes, chili powder and hot pepper flakes; cover and simmer for 30 minutes. Stir in salt and pepper. Spoon into deep square 12-cup casserole. Cornmeal Crust: In bowl, mix together flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Mix in cheese. beat egg with milk and stir into flour mixture just until blended. Spread evenly over chili. Sprinkle with parsley. Bake in 375F 190C oven for about 25 minutes or until crust is golden brown. Source: Canadian Living magazine [Jul 95] Originator: Mabel Wong, Yellowknife, Northwest Territories, Canada Per Serving: about 360 calories, 19 g protein, 8 g fat, 55 g carbohydrate [-=PAM=-] PA_Meadows@msn.com
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|Serving Size: 1 Serving (530g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 99 (29%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 98.6mg||30 %|
|Sodium 508.4mg||18 %|
|Potassium 657.8mg||17 %|
|Total Carbohydrate 44.5g||13 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 40.5g|
|Protein 19.1g||27 %|
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Calories per serving: 345
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