Short-Cut Chili Con Carne

1. In skillet brown beef, breaking up with fork until lightly browned.

2. Pour off fat.

3. In crock-pot combine meat with rest of the ingredients.

4. Cover and cook on high for 2-3 hours.

5. Remove bay leaf.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	15.0533 g
Protein	128.9082 g
Carbohydrates	32.245 g
Energy	731.7612 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0044 g
Water	903.5943 g
Aspartic acid	3.1054 g
Calcium, Ca	167.6165 mg
Lutein + zeaxanthin	6.48 g
Fiber, total dietary	1.316 g
Carotene, beta	3.4367 g
Niacin	46.6602 mg
Vitamin A, RAE	0.2833 g
Fatty acids, total trans-polyenoic	0.0997 g
Arginine	1.3687 g
Riboflavin	1.9743 mg
Fatty acids, total polyunsaturated 15:0	0.0499 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.068 g
Fatty acids, total saturated 20:1	0.0136 g
Glutamic acid	3.0537 g
Sodium, Na	341.7906 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3173 g
Total lipid (fat)	15.0533 g
Manganese, Mn	1.2355 mg
Fructose	0.903 g
Proline	0.9468 g
Fatty acids, total saturated 16:0	2.9888 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1859 g
Sucrose	0.693 g
Choline, total	300.9357 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0771 g
Fatty acids, total polyunsaturated 18:1 t	0.4125 g
Sugars, total	3.5964 g
Serine	1.262 g
Fatty acids, total saturated 10:0	0.0046 g
Fatty acids, total saturated 18:0	1.6573 g
Fatty acids, total saturated 20:4 undifferentiated	0.0272 g
Vitamin B-6	3.5783 mg
Selenium, Se	100.1942 g
Ash	10.8683 g
Fatty acids, total saturated 18:1 undifferentiated	4.3503 g
Pantothenic acid	5.2258 mg
Phenylalanine	1.1982 g
Copper, Cu	1.242 mg
Betaine	34.5234 mg
Thiamin	2.3253 mg
Retinol	0.0567 g
Methionine	0.2488 g
Iron, Fe	13.405 mg
Carbohydrate, by difference	32.245 g
Phosphorus, P	1198.0867 mg
Folate, total	398.384 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0091 g
Alanine	0.9826 g
Cholesterol	249.3339 mg
Valine	1.2239 g
Fatty acids, total saturated 18:2 undifferentiated	0.9758 g
Glycine	0.824 g
Carotene, alpha	0.0567 g
Glucose (dextrose)	1.379 g
Fatty acids, total saturated 14:0	0.2793 g
Zinc, Zn	18.7717 mg
Isoleucine	1.049 g
Fatty acids, total saturated 12:0	0.0045 g
Fatty acids, total polyunsaturated	2.0392 g
Fatty acids, total saturated 14:1	0.0544 g
Leucine	1.7022 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0997 g
Tocotrienol, alpha	0.028 mg
Vitamin A, IU	17.4512 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0181 g
Folate, DFE	398.384 g
Tryptophan	0.2566 g
Vitamin C, total ascorbic acid	221.3059 mg
Phytosterols	10.5 mg
Fatty acids, total polyunsaturated 18:1 c	3.7128 g
Fatty acids, total saturated 20:0	0.0136 g
Tyrosine	0.8092 g
Vitamin B-12	5.7573 g
Vitamin K (phylloquinone)	4.5187 g
Fatty acids, total saturated	5.1103 g
Histidine	0.6676 g
Fatty acids, total monounsaturated	4.7357 g
Threonine	0.9951 g
Folate, food	398.384 g
Fatty acids, total polyunsaturated 17:0	0.1179 g
Cryptoxanthin, beta	0.17 g
Vitamin E (alpha-tocopherol)	1.0206 mg
Fatty acids, total trans	0.5123 g
Fatty acids, total trans-monoenoic	0.4125 g
Magnesium, Mg	229.3657 mg
Lysine	1.3623 g
Potassium, K	2753.7209 mg
Cystine	0.2715 g
Fluoride, F	0.77 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Garlic	2 cloves	8.94	1.9836	0.03
Onion	1	28	6.538	0.07
Bay leaf	1	0	0	0
Worcestershire sauce	1 teaspoon	4.42	1.1027	0
Tomato Sauce	2 cans	0	0	0
chili powder	1 teaspoon	0	0	0
kidney bean	2 cans	160	22.6207	2.7586
beef	1	530.4012	0	12.1947