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In a large saucepan or Dutch oven, saute beef until browned, about 10 minutes. Pour off excess fat, leaving about 2 tablespoons. Add beans, tomato paste and onions. Stir in chili powder, cumin and salt. Add water as desired. Bring to a boil. Reduce heat and cook slowly until onions and beans are tender, about 2 1/2 to 3 hours. Do not let chili cook dry. Add additional water as needed. Taste and adjust seasoning with additional chili powder or salt. Serve with cornbread.
Also good served over cooked rice or macaroni.
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|Serving Size: 1 Serving (236g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 152 (30%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 53mg||16 %|
|Sodium 130.2mg||4 %|
|Potassium 1703.5mg||45 %|
|Total Carbohydrate 59.8g||18 %|
|Dietary Fiber 15.2g||61 %|
|Sugars, other 44.6g|
|Protein 31.3g||45 %|
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Calories per serving: 510
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