Try this Shotgun Willie Chili recipe, or contribute your own.
Suggest a better descriptionIn large bowl, combine beef, onions and garlic. In Dutch oven or stockpot, brown 1/3 of beef with 3 tbls oil; remove and set aside. Repeat with remaining beef and oil. Leave last barch in pot and add first 2 batches. Add all remaining ingredients. Stir until well blended. Simmer, covered, for 2 hours, stirring occasionally.
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Serving Size: 1 Cup (1245g) | ||
Recipe Makes: 8 | ||
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Calories: 1338 | ||
Calories from Fat: 891 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 99g | 132 % | |
Saturated Fat 33.6g | 168 % | |
Monounsaturated Fat 36.6g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 255.1mg | 79 % | |
Sodium 4643.6mg | 160 % | |
Potassium 3783.7mg | 100 % | |
Total Carbohydrate 53.9g | 16 % | |
Dietary Fiber 16.8g | 67 % | |
Sugars, other 37.1g | ||
Protein 66.5g | 95 % | |
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: 1338
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