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Title: Cincinnati 5 Way Chili Part 2
Categories: Meat Entree Ethnic Pasta Chili
Yield: 4 Servings

PART TWO
8ozThick spaghetti
16ozCan red kidney beans
2xOnions, chpd
1lbWisconsin cheddar,fine grate

hydrates, madedMakes 11 cups.and refrigerate up to 3 days. Or freeze up t ³×L hydrates, madedEPer cup: 310 calories, 34 gm protein, 13 gm fat, 13 gm carb ³×L hydrates, maded& 756 mg sodium, 107 mg cholesterol.13 gm fat, 13 gm carb ³×L z) red kidneyed 756 mg sodium, 107 mg cholesterol.13 gm fat, 13 gm carb ³×L ium heat untildICHILI with BEANS: Combine 5-1/2 cups chili with 1 can (19 ³×L ium heat untildJbeans, drained and rinsed, in large saucepan. cook over me ³×L ium heat untild*heated through, 10 minutes. Makes 7 cups.an. cook over me ³×L hydrates, 690ldheated through, 10 minutes. Makes 7 cups.an. cook over me ³×L hydrates, 690ldIPer cup: 300 calories, 31 gm protein, 11 gm fat, 18 gm carb ³×L hydrates, 690ldgm sodium, 84 mg cholesterol.protein, 11 gm fat, 18 gm carb ³×L hydrates, 690ldgm sodium, 84 mg cholesterol.protein, 11 gm fat, 18 gm carb ³×L hydrates, 690ld#[ Ladies' Home Journal, Maya 1991 ]n, 11 gm fat, 18 gm carb ³×L rs <=-es, 690ld[ Ladies' Home Journal, Maya 1991 ]n, 11 gm fat, 18 gm carb ³×L oaf *** be sureB*>* this comes from the bottom of the files of Shelley Rodg ³×L

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