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Loaded with both beef and pork, this chili is extra meaty. I keep it mild so it's easy on sensitive stomachs and for children who can't handle hot spices.Christine Panzarella, Buena Park, California
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 237 calories, 11 g fat (4 g saturated fat), 52 mg cholesterol, 656 mg sodium, 14 g carbohydrate, 3 g fiber, 20 g protein.
Originally published as Heartwarming Chili in Quick Cooking January/February 2001, p7
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Reviewed on Nov. 09, 2010 by bluebirdjohnson7
I made this in my Crock Pot! I didn't even brown the meat first. I just put it all in together and cooked it on high for about 4 hours. It was a little soupy so I added rice and cheese. It was awesome!
Reviewed on Nov. 08, 2010 by bluebirdjohnson7
We love this chili! I have even substituted the pinto beans with a can of baked beans, which made it even sweeter, which we loved! Often, I use turkey sausage for the pork or more ground beef. It is always great.
Reviewed on Jan. 29, 2009 by rfdw
Excellent, easy recipe for chili. My husband always says it tastes as good as chili that's cooked all day.
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