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Mexican Chili

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Mexican Chili

Quite good and pretty spicy. I left out the mushrooms and cooked in a Dutch oven rather than the crockpot. I simmered it, covered, for about 1 hour 30 minutes. Would make this again. Thanks for sharing.

 

Yield

4 servings

Prep

20 min

Cook

10 hrs

Ready

10 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound ground beef
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15 ½ ounces chili beans
hot and spicy
*
28 ounces tomatoes
cut up
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6 ounces tomato paste
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1 ½ cups celery
chopped
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1 cup onions
chopped
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½ cup green bell peppers
green,
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4 ounces hot chili peppers
drained, seeded and chopped
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2 tablespoons sugar
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1 each bay leaves
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1 teaspoon salt
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1 teaspoon marjoram
dried, crushed
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½ teaspoon garlic powder
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1 dash black pepper
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4 ounces mushrooms
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Ingredients

Amount Measure Ingredient Features
453.6 g ground beef
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448 ml/g chili beans
hot and spicy
*
809.2 ml/g tomatoes
cut up
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173.4 ml/g tomato paste
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355 ml celery
chopped
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237 ml onions
chopped
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118 ml green bell peppers
green,
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115.6 ml/g hot chili peppers
drained, seeded and chopped
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3E+1 ml sugar
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1 each bay leaves
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5 ml salt
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5 ml marjoram
dried, crushed
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2.5 ml garlic powder
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1 dash black pepper
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115.6 ml/g mushrooms
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Directions

In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, mushrooms, sugar, bay leaf, salt, marjoram, garlic powder and pepper.

In skillet brown ground beef; drain and stir into tomato mixture.

Cook on low for 8 to 10 hours.

Skim off excess fat.

Remove bay leaf; stir before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 433g (15.3 oz)
Amount per Serving
Calories 40042% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 772mg 32%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 22%
Sugars g
Protein 64g
Vitamin A 47% Vitamin C 104%
Calcium 9% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
 

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