1. In a large nonstick skillet over medium-high heat, brown the ground venison, using a fork to break up any clumps. Add the onion flakes, garlic grandules, chili powder, paprika, cumin, cayenne, and salt, stir well to comibine, and cook a further minute.
2. In a medium bowl combine the broth, tomatoes, and stevia and pour the mixture into the skillet, stirring well to combine.
3. Cook over low heat, stirring often, until the liquid is mostly absorbed and the beef is flavorful, about 20 minutes. Taste for seasoning and serve immediately.
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|Serving Size: 1 Serving (956g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 134 (22%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 81.6mg||25 %|
|Sodium 2038.5mg||70 %|
|Potassium 958mg||25 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 10.6g|
|Protein 104.2g||149 %|
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Calories per serving: 606
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