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    You are in: Home / Recipes / Tex-Mex Chili (Crock Pot) Recipe
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    Tex-Mex Chili (Crock Pot)

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 02, 2013

      I love this stuff! When you're comfy with experimenting with it a little, you can add chopped sirloin or other steak, many varieties of sausage, black beans, kernel corn (yellow, white or mixed), 'shrooms as you please, and serve over anything from a baked tater to spaghetti, elbow mac, roasted eggplant or Spanich/Mexican rice. Yum !!!

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    • on April 22, 2010

      Made this for lunches. I followed the recipe as written other then I didn't use the celery as I didn't have any. I also used two cans of petite diced tomatoes. This froze nicely. I topped our servings with cheddar cheese. We all enjoyed this. Made for Spring PAC 2010.

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    • on November 25, 2008

      AMAZING!!! I made this chili for a chili cookoff with friends and took home the grand prize! Thanks Amy!

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    • on November 05, 2007

      This is a very yummy and flavorful chilli! I will definatly add it to my recipes! Yum! Thanks for a keeper! I could go for another bowl right now!

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    Nutritional Facts for Tex-Mex Chili (Crock Pot)

    Serving Size: 1 (292 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 321.5
     
    Calories from Fat 96
    30%
    Total Fat 10.7 g
    16%
    Saturated Fat 4.0 g
    20%
    Cholesterol 39.1 mg
    13%
    Sodium 580.2 mg
    24%
    Total Carbohydrate 37.1 g
    12%
    Dietary Fiber 10.7 g
    42%
    Sugars 6.7 g
    26%
    Protein 21.6 g
    43%

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