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No Beans Beef Chili with Cornmeal

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Recipe

 

Yield

6 servings

Prep

25 min

Cook

10 hrs

Ready

11 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 pounds ground beef
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1 each onions
chopped
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1 each green bell peppers
chopped
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2 cloves garlic
minced
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10 ounces enchilada sauce
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8 ounces tomato sauce
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4.5 ounces black olives
canned, drained
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2 tablespoons chili powder
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1 teaspoon salt
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1 teaspoon oregano
dried
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½ teaspoon cumin
ground
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2 cups water
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1 cup cornmeal
yellow
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2 cups cheddar cheese
shredded
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Ingredients

Amount Measure Ingredient Features
907.2 g ground beef
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1 each onions
chopped
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1 each green bell peppers
chopped
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2 cloves garlic
minced
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289 ml/g enchilada sauce
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231.2 ml/g tomato sauce
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130.1 ml/g black olives
canned, drained
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3E+1 ml chili powder
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5 ml salt
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5 ml oregano
dried
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2.5 ml cumin
ground
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473 ml water
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237 ml cornmeal
yellow
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473 ml cheddar cheese
shredded
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Directions

In a skillet over medium heat, cook the ground beef, onion, and green pepper un til the meat turns brown.

Drain fat.

Transfer to Crock-Pot.

Stir in enchilad a sauce, tomato sauce, olives, chili powder, salt, oregano, and cumin.

Cover a nd cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

In a saucepan, bring the 2 cups of water to a boil and gradually stir in the cornmeal.

Reduce heat to low and cook until thick.

Drop the cornmeal by tablespoons onto the chili.

Increase heat to high if cooking on low.

Cover and cook 20 to 25 minutes.

Sprinkle cornmeal with cheese and cook until cheese is melted.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 609g (21.5 oz)
Amount per Serving
Calories 99555% from fat
 % Daily Value *
Total Fat 61g 93%
Saturated Fat 26g 132%
Trans Fat 0g
Cholesterol 255mg 85%
Sodium 1579mg 66%
Total Carbohydrate 13g 13%
Dietary Fiber 7g 27%
Sugars g
Protein 147g
Vitamin A 51% Vitamin C 64%
Calcium 54% Iron 55%
* based on a 2,000 calorie diet How is this calculated?
 

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