Recipe - Rehabbed Cincinnati Chili

1 One half pound 93 percent lean ground beef
46 ounce Tomato juice
1 teaspoon Each: allspice; cinnamon,
cayenne, black pepper,
salt, cumin
1/8 teaspoon Garlic powder
1 One half teaspoon Vinegar
1 md Onion; chopped
2 tablespoon Chill powder
2 ds Worcestershire sauce
5 Bay leaves

Brown ground meat, stirring with fork to break into small pieces in Dutch
oven or soup pot over mediumhigh 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 "2Way" chili: Top 6 ounces cooked spaghetti with 6 ounces of
chili.

To make "3way" chili: Top spaghetti with 6 ounces of chili and 1/3 cup
finely shredded lowfat (4 or 5 grams per ounce) sharp cheddar cheese.

To make "4way" chili: Top a 3way with 1/3 cup chopped onion.

To make "5way" chili: Top a 4way with 1/3 cup cooked beans.

Per serving of rehabbed 5way Cincinnati chili: 405 calories and 11 fat
grams (restaurant 5way chili contains 718790 calories and 2942 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 MMRecipes Digest by Joe jbowde19@idt.net on Mar 28, 1998