Winner, 1987 World Championship Saute onions and minced garlic in suet about 3 minutes. Add Gebhardts and regular chili powder. Mix well. Brown beef in another pan, a pound at a time, adding white pepper while browning. Add meat to onions and spices, using a little broth to keep from sticking. Saute sausage and green chili pepper together 2 minutes. Add to the pot along with meat and onions. Cook 15 minutes. Add New Mexico chili powder, cumin, coriander, tomato sauce and remaining broth. Mix well and cook for 30 minutes. Add oregano tea (strained). Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally. During the last 20 or 30 minutes add salt, cayenne pepper and Tabasco, if needed. These recipes were posted to the fidonet COOKING echo by Wesley Pitts in August 1993, and edited for Meal-master import by David Harmon. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip
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|Serving Size: 1 Serving (1011g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 57 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 10.2mg||3 %|
|Sodium 3375.4mg||116 %|
|Potassium 1881.1mg||50 %|
|Total Carbohydrate 35.5g||10 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 24.4g|
|Protein 13.7g||20 %|
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Calories per serving: 222
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