Add beef and onion to a large saucepan and brown beef over medium heat. Once browned drain off any fluid.
Add 1-2 teaspoons salt, garlic, tomato juice, diced tomatoes, kidney beans, chilpotle chili, pepper, chili powder and cumin. Bring mixture to a simmer and stir in remaining salt to taste. Allow to cook for 30-40 minutes.
Once done, let sit for about two hours (the longer the better), then reheat and serve.
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|Serving Size: 1 Serving (628g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 169 (39%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1g|
|Cholesterol 77.1mg||24 %|
|Sodium 2808.5mg||97 %|
|Potassium 1501.4mg||40 %|
|Total Carbohydrate 36.6g||11 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 27.1g|
|Protein 30.3g||43 %|
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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: 428
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