Ingredients
- 375 oven
- 124 mg cholesterol
- 93 mg sodium
- 34 mg protein
- 33 gm ccarbohydrates
- 31 gm fat
- 3 casserole
- 2 meals
- 2 tomatoes (plum)
- 1/2 ripe avocado
- 1,800 gr beef chuck (boneless lean)
- 950 ml water (cold)
- 750 gr double-header chili
- 230 ml container sour cream
- 190 gr cornmeal (yellow)
- 110 gr sharp cheddar cheese (shredded)
- 110 gr sharp cheddar (shredded)
- 65 gr pitted ripe olives (sliced)
- 50 gr romaine (shredded)
- 28 gr butter
- 3 gr salt
- 2 slices green onions
onions 1 bottle (12 oz) beer half cup chili powder 6 Tablespoon tomato paste 2 Tablespoon seeded, minced jalapeno chile 2 Tablespoon minced garlic 2.5 tsp salt 1 tsp ground pepper Preheat oven to 160ÂșC Combine all ingredients in heavy Dutch oven. Cover tightly and cook 2 to 2- half hours, until meat is very tender. (Can be made ahead. Cover and refrigerate up to 3 days. Or freeze up to 1 month) Makes 11 cups. Per cup: 310 calories, 34 gm protein, 13 gm fat, 13 gm carbohydrates, 756 mg sodium, 107 mg cholesterol. CHILI with BEANS: Combine 5- half cups chili with 1 can (19 oz) red kidney beans, drained and rinsed, in large saucepan. cook over medium heat until heated through, 10 minutes. Makes 7 cups. Per cup: 300 calories, 31 gm protein, 11 gm fat, 18 gm carbohydrates, 690 gm sodium, 84 mg cholesterol. [ Ladies' Home Journal, Maya 1991 ] > this comes from the bottom of the files of Shelley Rodgers <=