Heat oil in large stockpot over medium heat and add venison, pork,garlic, and onion. Cook 15 minutes. Add chili purees, tomatoes and 1 teaspoon cumin; cook 15 minutes more. Add peppers, paprika, cayenne, remaining cumin, black pepper, salt and chili powder; cook 5 minutes more. Add masa harina and beef stock. Bring to a boil over medium-high heat, then reduce heat and simmer 45 minutes. Add cowboy beans and simmer 5 more minutes. Taste and adjust seasonings. Garnish each serving with chopped cilantro. Makes 10 to 12 servings. Syd.Bigger@salata.com (Syd Bigger) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (1273g)|
|Recipe Makes: 10|
|Calories from Fat: 645 (58%)|
|Amt Per Serving||% DV|
|Total Fat 71.7g||96 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 32.1g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 93.2mg||29 %|
|Sodium 2710.9mg||93 %|
|Potassium 2813.6mg||74 %|
|Total Carbohydrate 57.3g||17 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 43.5g|
|Protein 67.7g||97 %|
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Calories per serving: 1105
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