| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Copycat | 9 | Servings |
INGREDIENTS
| 1 1/2 | lb | 93 percent lean ground beef |
| 46 | oz | Tomato juice |
| 1 | ts | Each: allspice; cinnamon, cayenne, black pepper, salt, cumin |
| 1/8 | ts | Garlic powder |
| 1 1/2 | ts | Vinegar |
| 1 | md | Onion; chopped |
| 2 | tb | Chill powder |
| 2 | ds | Worcestershire sauce |
| 5 | Bay leaves |
INSTRUCTIONS
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 Posted to MM-Recipes Digest by Joe <jbowde19@idt.net> on Mar 28, 1998
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