Brown meat, onions, garlic in olive oil, drain. Return to pot and add all other ingredients. Bring to a boil. Turn heat down and simmer for about 2 1/2 hours. Mix the cornmeal and beef stock and add to pot. Cook this the day before it is served. CROCK POT: Place all ingredients in crock pot. Add meat and cook on high 4 hours or on low for 8 hours. After 3 hours on high or 6 hours on low mix the cornmeal, if needed with the beef stock and add to pot. This is the first time I tried this chili. It was cooked in the crock pot because Sears tried to deliver a damaged stove on 02/17/94. Chili was cooked on 02/19/94. The Daytona 500 is on Sunday the 20th. We will have ribs cooked in the Nesco. Linda made her potato salad and we will have this chili. NOTE: The crock pot was to full, use less meat or less liquid. NOTE: Chili was no good! We mixed it with dry dog food and gave it to the dogs. The meat must be browned before it is put in the C/P.
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|Serving Size: 1 Serving (872g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1332 (75%)|
|Amt Per Serving||% DV|
|Total Fat 148g||197 %|
|Saturated Fat 54.9g||274 %|
|Monounsaturated Fat 55g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 424.2mg||131 %|
|Sodium 1093.8mg||38 %|
|Potassium 1781.6mg||47 %|
|Total Carbohydrate 17g||5 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 13.1g|
|Protein 90.9g||130 %|
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Calories per serving: 1777
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