100% would make again
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This savory chili recipe from Sandra McKenzie, Braham, Minnesota is hearty and filling, and it will warm your guests up, too.
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Nutrition Facts: 1 serving (1 cup) equals 183 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 409 mg sodium, 16 g carbohydrate, 4 g fiber, 16 g protein.
Slow-Cooked Chili published in Taste of Home October/November 2006, p23
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Reviewed on Nov. 17, 2009 by justgottabezen
Best chili Ive had to date. I left it cooking overnight and let it sit for a few hours so the sauce would thicken. Had it with some cheese and sour cream. Delicious! It was gone the same day :)
Reviewed on Feb. 16, 2008 by mytom
I tried this recipie today, It's still in the crockpot but I took a little taste earlier. It's great. I used a little less chili powder (actually I used cayanne pepper) about 2 1/2 teaspoons. And I used no green chilies. I cut up one red pepper and but that instead. I like a little less hot chili. But never the less it is great. Easy to make and looking forward to sitting down to bowl of it with some corn bread.
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