Put meat, onion and tomato sauce in a large crock pot with beer or water to cover. Wash and prick jalapeno and put in whole. Add 1 teaspoon each of chili powder and cumin. Bring to boil, cover and cook on high for 6-8 hours. Add 1 cup ground oatmeal while cooking. Put remaining spices in a bowl and mix together. Add the spices 30 minutes before chili is done. Serve with sour dough bread.
Condiments were served a la carte - (Mexican) cheese, chopped jalapenos, cilantro and (Mexican) sour cream. I garnished the dish with slices of Maple Bacon Cornbread
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|Serving Size: 1 Serving (448g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 360 (48%)|
|Amt Per Serving||% DV|
|Total Fat 40g||53 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 142.1mg||44 %|
|Sodium 388.3mg||13 %|
|Potassium 1312.3mg||35 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 20.3g|
|Protein 65.7g||94 %|
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Calories per serving: 743
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