Chunky Chili Con Carne

1. In medium skillet over medium-high heat, brown beef and onion, stirring to separate meat.

2. Spoon off fat.

3. Add soup, water, beans, vinegar and chilies.

4. Reduce heat to low and heat through.

5. Last half hour add tomato paste and heat.

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Nutrient	Quantity
Total fats	63.2109 g
Protein	177.9432 g
Carbohydrates	315.8632 g
Energy	2495.6735 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5841 g
Water	1623.628 g
Aspartic acid	10.5431 g
Calcium, Ca	837.7402 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0045 g
Lutein + zeaxanthin	73.9688 g
Fiber, total dietary	91.1974 g
Fatty acids, total saturated 22:0	0.0136 g
Carotene, beta	3127.8062 g
Niacin	38.2584 mg
Fatty acids, total saturated 18:4	0.0091 g
Vitamin A, RAE	263.9312 g
Fatty acids, total trans-polyenoic	0.6169 g
Arginine	4.6746 g
Riboflavin	1.8717 mg
Fatty acids, total polyunsaturated 15:0	0.3538 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3221 g
Fatty acids, total saturated 20:1	0.0714 g
Glutamic acid	17.8396 g
Sodium, Na	2919.9814 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5808 g
Total lipid (fat)	63.2109 g
Manganese, Mn	4.0675 mg
Fructose	23.0058 g
Proline	3.1336 g
Fatty acids, total saturated 16:0	12.8831 g
Fatty acids, total saturated 8:0	0.0045 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.821 g
Sucrose	2.505 g
Choline, total	446.8122 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.4944 g
Fatty acids, total polyunsaturated 18:1 t	2.7896 g
Sugars, total	98.6136 g
Serine	4.1253 g
Fatty acids, total saturated 10:0	0.0227 g
Fatty acids, total saturated 18:0	9.0528 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	3.646 mg
Selenium, Se	92.0547 g
Ash	41.137 g
Fatty acids, total saturated 18:1 undifferentiated	20.0808 g
Pantothenic acid	5.4374 mg
Phenylalanine	4.1212 g
Copper, Cu	4.6569 mg
Betaine	37.7974 mg
Fatty acids, total trans-polyenoic 15:1	0.0091 g
Thiamin	1.963 mg
Methionine	1.1095 g
Iron, Fe	47.6247 mg
Carbohydrate, by difference	315.8632 g
Phosphorus, P	2244.0815 mg
Folate, total	1185.5684 g
Tocopherol, gamma	1.768 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Lycopene	97797.6 g
Alanine	3.3107 g
Cholesterol	295.9203 mg
Valine	3.8558 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	2.6274 g
Glycine	2.9936 g
Carotene, alpha	100.7562 g
Glucose (dextrose)	23.7162 g
Fatty acids, total saturated 14:0	1.5744 g
Zinc, Zn	30.1109 mg
Isoleucine	3.298 g
Maltose	0.952 g
Fatty acids, total saturated 12:0	0.0408 g
Fatty acids, total polyunsaturated	3.3735 g
Fatty acids, total saturated 14:1	0.3357 g
Leucine	5.8372 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.6169 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	6819.2509 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0726 g
Folate, DFE	1185.5684 g
Tryptophan	0.926 g
Vitamin C, total ascorbic acid	174.3364 mg
Phytosterols	22.5 mg
Fatty acids, total polyunsaturated 18:1 c	17.0007 g
Fatty acids, total saturated 20:0	0.0862 g
Starch	0.748 g
Tyrosine	2.1417 g
Vitamin B-12	8.9358 g
Vitamin K (phylloquinone)	45.6901 g
Fatty acids, total saturated	26.2022 g
Histidine	2.1393 g
Fatty acids, total monounsaturated	22.0732 g
Threonine	3.3209 g
Folate, food	1185.5684 g
Fatty acids, total polyunsaturated 17:0	0.6668 g
Cryptoxanthin, beta	4.6875 g
Vitamin E (alpha-tocopherol)	16.3023 mg
Fatty acids, total trans	3.4065 g
Fatty acids, total trans-monoenoic	2.7896 g
Magnesium, Mg	694.3658 mg
Lysine	5.1376 g
Potassium, K	9137.6233 mg
Cystine	0.897 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1	60	14.01	0.15
Cheddar cheese	0	0	0	0
Balsamic vinegar	1 tablespoon	14.08	2.7248	0
Water	1 cup	0	0	0
Tomato paste	2 cans	278.8	64.294	1.598
tomato soup	2 cans	330.5847	68.982	3.012
beef	1 lb	898.114	0	57.7424
red kidney bean	1 can	910.3448	164.9655	0.6897
chili pepper	1 tablespoon	3.75	0.8869	0.0188