Try this Singapore Chili recipe, or contribute your own.Suggest a better description
In a large skillet, brown the ground beef. Drain fat. With slotted spoon, scoop the beef and onions into a 5 qt. crockpot. Add the onion chunks, diced green pepper, tomato sauce, diced or stewed tomatoes and both varieties of canned beans. Mix until well blended. Add the spices and chili oil next, adjusting the measures to suit your taste... and tolerance. Mix well again. Turn the crockpot on low and simmer for at least 4 hours. (Our chef will usually simmer his chili overnight.) During the last hour of cooking, before serving, add the optional honey and continue cooking. Serve in bowls, or Cincinnati style as a topping for spaghetti. Either way, you can also sprinkle grated cheese on top, too, as a garnish. (Recipe stolen from Straits Cafe, Singapore) Posted to CHILE-HEADS DIGEST by Myron Menaker
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|Serving Size: 1 Serving (3285g)|
|Recipe Makes: 1|
|Calories from Fat: 3129 (61%)|
|Amt Per Serving||% DV|
|Total Fat 347.7g||464 %|
|Saturated Fat 130.6g||653 %|
|Monounsaturated Fat 120.4g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 1020.6mg||314 %|
|Sodium 5574.3mg||192 %|
|Potassium 8164.3mg||215 %|
|Total Carbohydrate 230.5g||68 %|
|Dietary Fiber 70.5g||282 %|
|Sugars, other 160g|
|Protein 271.1g||387 %|
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Calories per serving: 5114
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