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Suggest a better descriptionSaute onion, celery, garlic, and jalapeno pepper in hot oil until tender; set vegetables aside. Combine meat, oregano, and cumin in a Dutch oven. Cook until meat is browned; drain well. Add onion mixture, tomatoes, tomato paste, chili powder, salt, and water to meat mixture. Bring to a boil; reduce heat and simmer, uncovered, 1-1/2 to 2 hours, stirring occasionally. Yield: 5 cups. Recipe By : From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (1837g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3651 | ||
Calories from Fat: 2593 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 288.1g | 384 % | |
Saturated Fat 108.8g | 544 % | |
Monounsaturated Fat 128.7g | ||
Polyunsanturated Fat 17.3g | ||
Cholesterol 966.2mg | 297 % | |
Sodium 1256.3mg | 43 % | |
Potassium 4379.6mg | 115 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 12.4g | 50 % | |
Sugars, other 8.3g | ||
Protein 238.1g | 340 % | |
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: 3651
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