Rehabbed Cincinnati Chili Recipe

Rehabbed Cincinnati Chili Recipe

Yield: 9 Servings
Recipe by luhu.jp

Ingredients:
1 1/2 lbs: 93 percent lean ground beef,
46 ounce: Tomato juice,
1 tsp: Each: allspice, cinnamon, cayenne, black pepper, salt, cumin
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,

Directions:

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


Source from luhu.jp