Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the 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

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

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