Free Recipe Rehabbed Cincinnati Chili
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Rehabbed Cincinnati Chili Recipe
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
Rehabbed Cincinnati Chili Preparation
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
Cooking Temperature:
Recipe Serves: 9
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