Yield: 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|
|1 medium||Onion; chopped|
|2 tablespoons||Chill powder|
|2 dashes||Worcestershire sauce|
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