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William Shedd
Calorie-Counter’s Chili
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Grains
Tex-Mex
Main dish, Beef, Tex-mex
4
Servings
INGREDIENTS
MONA HOFFMAN
3/4
lb
Extra-lean grd beef
1
c
Chopped onion
1/2
c
Chopped g. pepper or celery
1/4
ts
Garlic powder
1
oz
16 can tomatoes — sliced
1
cn
(16 oz) red kidney beans*
1
cn
(8oz) tomato sauce
1
tb
Chili powder
1
ts
Dried basil
1/4
ts
Salt
1/4
ts
Red pepper(grd)
(BTMF00B)
INSTRUCTIONS
Add beef, onion, green pepper or celery & garlic into a large pan. Cook
till meat is brown; stir to break up. Drain fat. Stir in undrained
tomatoes, beans, tomato sauce, chili powder, basil, salt & pepper. Add
garlic powder. Bring to boiling. Reduce heat. Cover & simmer for 20
minutes. Garlic to be used with browning the beef is only fresh garlic.
Nutrition per serving: 287 calories, 25 g protein, 9 g fat, 54 mg
cholestrol, 888 mg sodium. *Drained
Recipe By :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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