Swink'S Chili

1. In a large skillet over medium heat, cook beef and onion until beef is brown. Stir in chili seasoning and water.

2. Pour beef mixture into a slow cooker and stir in tomato paste, chili beans, baked beans, tomato soup and diced tomatoes with green chiles. Cook on low 2 hours.

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Nutrient	Quantity
Total fats	133.5479 g
Protein	224.6472 g
Carbohydrates	153.9643 g
Energy	2668.9902 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.6051 g
Water	2127.968 g
Aspartic acid	5.3048 g
Calcium, Ca	519.7687 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0091 g
Lutein + zeaxanthin	681.6747 g
Fiber, total dietary	25.5897 g
Fatty acids, total saturated 22:0	0.0272 g
Carotene, beta	2915.0546 g
Niacin	61.0747 mg
Fatty acids, total saturated 18:4	0.0181 g
Vitamin A, RAE	253.2474 g
Fatty acids, total trans-polyenoic	1.2338 g
Arginine	2.3505 g
Riboflavin	2.8372 mg
Fatty acids, total polyunsaturated 15:0	0.7076 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.6441 g
Fatty acids, total saturated 20:1	0.2201 g
Glutamic acid	8.7782 g
Sodium, Na	3481.5063 mg
Fatty acids, total saturated 16:1 undifferentiated	3.4074 g
Total lipid (fat)	133.5479 g
Manganese, Mn	2.2326 mg
Fructose	12.009 g
Proline	1.5763 g
Fatty acids, total saturated 16:0	28.6365 g
Fatty acids, total saturated 8:0	0.0091 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.642 g
Sucrose	2.094 g
Choline, total	801.8144 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.9888 g
Fatty acids, total polyunsaturated 18:1 t	5.5792 g
Sugars, total	58.019 g
Serine	1.9903 g
Fatty acids, total saturated 10:0	0.0838 g
Fatty acids, total saturated 18:0	19.0018 g
Fatty acids, total saturated 20:4 undifferentiated	0.1089 g
Vitamin B-6	4.7736 mg
Selenium, Se	154.0951 g
Ash	33.9852 g
Fatty acids, total saturated 18:1 undifferentiated	45.9798 g
Pantothenic acid	12.1289 mg
Phenylalanine	1.9665 g
Copper, Cu	2.3223 mg
Betaine	73.4149 mg
Fatty acids, total trans-polyenoic 15:1	0.0181 g
Thiamin	1.9485 mg
Methionine	0.5351 g
Iron, Fe	40.5887 mg
Carbohydrate, by difference	153.9643 g
Phosphorus, P	2559.3487 mg
Folate, total	356.2656 g
Tocopherol, gamma	0.884 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0091 g
Fatty acids, total saturated 22:1 undifferentiated	0.047 g
Lycopene	85106.5085 g
Alanine	1.7568 g
Cholesterol	627.7026 mg
Valine	1.9075 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0091 g
Fatty acids, total saturated 18:2 undifferentiated	5.3759 g
Glycine	1.6004 g
Carotene, alpha	49.3 g
Glucose (dextrose)	12.927 g
Fatty acids, total saturated 14:0	3.435 g
Zinc, Zn	51.9288 mg
Isoleucine	1.6463 g
Maltose	0.476 g
Fatty acids, total saturated 12:0	0.1046 g
Fatty acids, total polyunsaturated	7.3041 g
Fatty acids, total saturated 14:1	0.6713 g
Leucine	2.8341 g
Fatty acids, total polyunsaturated 18:2 t not further defined	1.2338 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	5047.1305 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1451 g
Folate, DFE	356.2656 g
Tryptophan	0.4613 g
Vitamin C, total ascorbic acid	200.2793 mg
Phytosterols	24 mg
Fatty acids, total polyunsaturated 18:1 c	34.0013 g
Fatty acids, total saturated 20:0	0.1724 g
Starch	0.374 g
Tyrosine	1.1612 g
Vitamin B-12	17.8716 g
Vitamin K (phylloquinone)	46.6994 g
Fatty acids, total saturated	53.5208 g
Histidine	1.098 g
Fatty acids, total monounsaturated	50.3318 g
Threonine	1.6663 g
Folate, food	356.2656 g
Fatty acids, total polyunsaturated 17:0	1.3336 g
Cryptoxanthin, beta	165.0375 g
Vitamin E (alpha-tocopherol)	13.5126 mg
Fatty acids, total trans	6.813 g
Fatty acids, total trans-monoenoic	5.5792 g
Magnesium, Mg	541.0499 mg
Lysine	2.5193 g
Potassium, K	8148.2087 mg
Cystine	0.4511 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1	64	14.944	0.16
Water	2 cups	0	0	0
Tomato paste	1 can	139.4	32.147	0.799
tomato soup	1 can	194.04	44.7468	1.2936
bean	1 can	80	11.3103	1.3793
beef	2 pounds	1796.2279	0	115.4848
tomato green chile pepper	1 can	0	0	0
chili seasoning mix	1 package	0	0	0
chili bean	1 can	395.3223	50.8162	14.4312