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
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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 5 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 38mg||1 %|
|Potassium 421.2mg||11 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 8.3g|
|Protein 1.7g||2 %|
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Calories per serving: 43
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