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Suggest a better descriptionIN A LARGE DUTCH OVEN OR STOCKPOT, HEAT THE VEGETABLE OIL OVER MED-HIGH HEAT. WHEN IT FRAGRANT, ADD THE ONIONS AND GARLIC AND SAUTE UNTIL THE ONION IS TENDER-CRISP, REDUCING THE HEAT IF NECESSARY TO KEEP EVERYTHING FROM BURNING. ADD THE CHILI POWDER AND STIR WELL. ADD THE BEEF, AND COOK UNTIL THE BEEF BEGINS TO RELEASE ITS JUICES, MAKING THE CHILI POWDER INTO A PASTE. POUR IN BEEF BROTH. USE YOUR HANDS TO CRUSH THE TOMATOES ROUGHLY, THEN ADD TOMATOES AND JUICES TO THE KETTLE. COVER AND SIMMER UNTIL BEEF IS TENDER, ABOUT 1 HOUR. SEASON WITH OREGANO AND CUMIN, ADDING MORE OR LESS OF EACH AS DESIRED. TASTE THE CHILI; IF ITS TOO MILD TO SUIT, ADD CAYENNE PEPPER TO TASTE. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 6 | ||
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Calories: 237 | ||
Calories from Fat: 99 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 66.1mg | 20 % | |
Sodium 390.3mg | 13 % | |
Potassium 691.8mg | 18 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 7.4g | ||
Protein 25.2g | 36 % | |
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: 237
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