1. Combine chiles with boiling water to cover in medium bowl; let stand 30 minutes. Drain, reserving 1/2 cup liquid. Discard stems and seeds. Puree chiles in blender with reserved liquid. 2. Meanwhile, heat oil in large Dutch oven. Add beef in batches; brown, stirring occasionally, over medium-high heat 30 minutes. Transfer to bowl. 3. Add onions to Dutch oven and cook 5 minutes. Stir in garlic, chili powders and cumin; cook, stirring, 1 minute. Stir in tomato sauce and chile puree, then the broths. Bring to boil, reduce heat and simmer uncovered, stirring occasionally, 1 hour for ground beef, 2 hours if cubed, until very tender. Stir in brown sugar, pepper sauce and lime juice. Serve with sour cream, cilantro and lime. Makes 7 cups. *Dried chiles and chili powder are available in some supermarkets and by mail from Mo Hotta-Mo Betta, 800- 462-3220. Source:Ladies Home Journal Magazine - Sept., 1994 DOTTIE, in Irvine, CA 8-24-94 Dont let the cuddly name fool you--this chili packs a powerful flavor from dried chilies and chili powder.
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|Serving Size: 1 Serving (1791g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 98 (35%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 1260.2mg||43 %|
|Potassium 1346mg||35 %|
|Total Carbohydrate 45.9g||13 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 38.2g|
|Protein 8.1g||12 %|
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Calories per serving: 279
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