| 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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