Try this Pedernales River Chili recipe, or contribute your own.
Suggest a better description1. Melt the lard or bacon drippings in a large saute pan over medium heat. Add the meat to the pan. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned.~ 2. Add the onions and garlic and cook until the onions are translucent.~ 3. Stir in the salt, oregano, cumin, water, and tomatoes.~ 4. Gradually stir in the ground chile, testing until you achieve the degree of hotness and flavor the suits your palate. Bring to a boil, then lower heat and simmer, uncovered, for 1 hour. Stir occasionally.~ Posted to FOODWINE Digest 8 October 96 Date: Tue, 8 Oct 1996 10:58:45 -465800 From: Terry Pogue
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Serving Size: 1 Serving (392g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 77 | ||
Calories from Fat: 47 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 4.6mg | 1 % | |
Sodium 8.7mg | 0 % | |
Potassium 326mg | 9 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 5.4g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database 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: 77
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