| 32 | 33 | 34 | 35 | 36 |
| 1 | 39 | 78 | 117 | 156 |
|
"
© General Mills, Inc. 1998."
T(Cook):
0:25"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 252 Calories (kcal); 7g Total Fat; (26% calories from fat); 28g
Protein; 18g Carbohydrate; 68mg Cholesterol; 669mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates
NOTES : Essential Equipment: 8-inch skillet or 3-quart saucepan
Tips
You can substitute apricot, peach or pineapple preserves for the
orange marmalade in the glaze.
Prevent poultry from contaminating any foods in your grocery cart
by putting it in plastic bags and placing it in the cart so that
juices do not drip on other foods.
Nutr. Assoc. : 4944 4098 0 518 0 0 0
*
Exported from MasterCook *
Chili
Recipe By
:
Serving Size : 4
Preparation Time :0:00
Categories
: Beef and Pork Main Dishes
Soups and Stews
Chapter 2
Amount Measure
Ingredient -- Preparation Method
-
------- ------------ --------------------------------
1
2
1
1
2
large onion
cloves garlic
pound ground beef
tablespoon chili powder
teaspoons fresh chopped oregano
OR
1
1
teaspoon dried oregano leaves
teaspoon ground cumin
teaspoon salt
teaspoon red pepper sauce
(16 ounce) can whole tomatoes -- undrained
(15 ounce) can red kidney beans (15 to 16 ounce can) -- undrained
1
1
/2
/2
1
1
Peel and chop the onion. Peel and crush the garlic.
Cook the beef, onion and garlic in the saucepan over medium heat 8 to 10
minutes, stirring occasionally, until beef is brown; drain.
Stir in the chili powder, oregano, cumin, salt, pepper sauce and tomatoes
with their liquid, breaking up the tomatoes with a spoon or fork. This
distributes the tomatoes evenly throughout the chili and makes serving the
chili easier.
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