rehabbed cincinnati chili

9 Servings
1½ pounds 93 percent lean ground beef
46 ounces Tomato juice
1 teaspoon Each: allspice; cinnamon, cayenne, black pepper, salt, cumin
⅛ teaspoon Garlic powder
1½ teaspoon Vinegar
1 medium Onion; chopped
2 tablespoons Chill powder
2 dashes Worcestershire sauce
Bay leaves

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 ⅓ cup finely shredded low-fat (4 or 5 grams per ounce) sharp cheddar cheese.

To make "4-way" chili: Top a 3-way with ⅓ cup chopped onion.

To make "5-way" chili: Top a 4-way with ⅓ 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

Similar recipes

Random recipe of the day

Apple nut coffee cake

Follow us

 Subscribe in a reader