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Rehabbed Cincinnati Chili

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  • 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


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 <> on Mar 28, 1998