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Rehabbed Cincinnati Chili

Ingredients
 

1 1/2 lb 93 percent lean ground beef
46 oz tomato juice
1 tsp each: allspice, cinnamon, cayenne, black
1/8 tsp garlic powder
1 1/2 tsp vinegar
1 medium onion, chopped
2 tbsp chill powder
2 dash worcestershire sauce
5 bay leaves



 
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Preparation
 
Brown ground meat, stirring with fork to break into small pieces in
Dutch oven or soup pot over medium-high heat. Drain fat well and blot
meat with paper towels. Add remaining ingredients and stir. Bring
mixture to boil; reduce heat and simmer, uncovered, 2 hours. Makes 9
servings.

To make "2-Way" chili: Top 6 ounces cooked spaghetti with 6 ounces of
chili.

To make "3-way" chili: Top spaghetti with 6 ounces of chili and 1/3
cup finely shredded low-fat (4 or 5 grams per ounce) sharp cheddar
cheese.

To make "4-way" chili: Top a 3-way with 1/3 cup chopped onion.

To make "5-way" chili: Top a 4-way with 1/3 cup cooked beans.

Per serving of rehabbed 5-way Cincinnati chili: 405 calories and 11
fat grams (restaurant 5-way chili contains 718-790 calories and 29-42
fat grams).

Recipe Rehab is compiled by Karen Weber, Pat Streicher and Ellen
Illig, registered dietitians at the Jewish Hospital Cholesterol
Center, Cincinnati, OH

 

 
Servings:
9


 

 

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