Calorie-counter’s Chili

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A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Tex-Mex	Beef, Main dish, 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	t	Garlic powder
1	oz	16 can tomatoes, sliced
1		16 oz red kidney beans*
1		8oz tomato sauce
1	T	Chili powder
1	t	Dried basil
1/4	t	Salt
1/4	t	Red pepper, grd

INSTRUCTIONS

(BTMF00B)  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

A Message from our Provider:

“How impersonal God seems is a measure of the distance you have put between yourself and God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 140 Calories From Fat: 9 Total Fat: 1.1g Cholesterol: 0mg Sodium: 960.9mg Potassium: 732.8mg Carbohydrates: 27.5g Fiber: 8.7g Sugar: 8.9g Protein: 7.7g