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Recipe Summary

prep:
15 mins
cook:
1 hr
Servings:
12
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Ingredients

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Directions

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  • Heat oil in large Dutch oven. Add meat, onion, garlic, chili powder and cumin; cook over medium-high heat, stirring to break up meat, until meat is no longer pink and onion is tender, about 10 minutes.

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  • Stir in tomato, ketchup, brown sugar, molasses, Worcestershire and mustard; cover and simmer, stirring occasionally, for 20 minutes. Stir in kidney, pinto and cannellini beans; cover and simmer, stirring occasionally, for 30 minutes to blend flavors.

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  • To serve, ladle chili into bowls. Top each serving with a strip of bacon and jalapeño strips if desired.

Nutrition Facts

270 calories; total fat 8g; saturated fat 2g; cholesterol 25mg; sodium 644mg; carbohydrates 41g; protein 17g.
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