Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Rehabbed Cincinnati Chili




Source of Recipe


the web


List of Ingredients




1 1/2 lb 93 percent lean ground beef
46 oz Tomato juice
1 tsp Each: allspice, cinnamon, cayenne, black pepper, salt, cumin
1/8 tsp Garlic powder
1 1/2 tsp Vinegar
1 med Onion, chopped
2 tbl Chill powder
2 dsh Worcestershire sauce
5 x Bay leaves


Recipe



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.