Add onion and garlic to a large saucepan and cook lightly, then add beef and brown over medium/high heat.
Add tomato juice, diced tomatoes, kidney beans, chipotle chili, pepper, chili powder, cumin and salt. Bring mixture to a boil. Reduce to medium heat and allow to cook for 30-40 minutes (leave uncovered to allow liquid to reduce and create a thicker chili).
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|Serving Size: 1 Serving (386g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 158 (52%)|
|Amt Per Serving||% DV|
|Total Fat 17.5g||23 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 77.1mg||24 %|
|Sodium 779.6mg||27 %|
|Potassium 965.5mg||25 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 11.9g|
|Protein 23.5g||34 %|
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Calories per serving: 302
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