Pick meat off of the neck bones and chop coarsely. Place meat, onions, Bell peppers, garlic into a large heavy pot and saute until meat is browned. Add all liquid ingredients and 3 T of cumin alomg with all other spices. Bring to a slow, rolling boil. Cook at this point for 10 minutes then reduce heat to Simmer, add remaining ingrediants except the 1 T od cumin left, cover and cook for 1 hour. Be sure to stir fairly often. Add the remaining cumin and cook for 5 minutes. Serve or refrigerate and re-heat for a beter pot of chili. Origin: Joe & Patsy Kelloran, Chili-Team Leaping Lizards, circa 1991
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|Serving Size: 1 Serving (761g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 14 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 3071.1mg||106 %|
|Potassium 2408.6mg||63 %|
|Total Carbohydrate 43.1g||13 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 31.8g|
|Protein 10g||14 %|
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Calories per serving: 192
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