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Jalapeno Chili

 

17

Yield

4

servings

Prep

15

min

Cook

25

min

Ready

40

min

Trans-fat Free, High Fiber
 

Ingredients

1 pound hot italian sausages
cut into 1 inch pieces
1 pound italian sausage
cut into 1 inch pieces
*
¼ cup water
¼ cup olive oil
½ pound onions
chopped
3 tablespoons garlic
minced
2 pounds ground chuck (ground beef)
¾ pound green bell peppers
chopped coarse
¾ pound sweet red bell peppers
chopped coarse
pound jalapeño pepper
chopped
36 ounces italian plum (roma) tomatoes
canned, drain
1 cup red wine
*
2 tablespoons tomato paste
1 cup parsley leaves
minced fresh
6 tablespoons chili powder
3 tablespoons cumin
2 tablespoons oregano
*
1 tablespoon basil
2 teaspoons black pepper
1 tablespoon salt
1 ½ teaspoons fennel seeds
2 pounds italian plum (roma) tomatoes
quartered
To serve
1 x sour cream
*
1 x scallions, spring or green onions
chopped
*
1 x monterey jack cheese
*

Directions

Combine sausages and water in pan and brown - drain.

Sauté onions and garlic in oil and chuck and cook until lightly brown.

Add sausages and peppers and chilis, cook until wilted.

Add canned tomatoes, wine and paste.

Add spices, cook 10 minutes.

You may want to degrease at some point either before or after addition of spices.

Add fresh tomatoes and cook 10 minutes.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 1111g (39.2 oz)
Amount per Serving
Calories 102752% of calories from fat
 % Daily Value *
Total Fat 59g 90%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 199mg 66%
Sodium 3429mg 143%
Total Carbohydrate 17g 17%
Dietary Fiber 16g 64%
Sugars g
Protein 159g
Vitamin A 230% Vitamin C 473%
Calcium 23% Iron 87%
* based on a 2,000 calorie diet How is this calculated?

 

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