Say hi to Ohio, as in Ohio Chili Soup! Serve this rich soup with shredded cheese and onion. It's a tasty and satisfying blend.
Ohio Chili Soup
Ohio Chili Soup
Ingredients
For 12 people
1/2 ounce(s) salad oil
2 cup(s) diced onions
4 teaspoon(s) minced garlic
24 ounce(s) ground beef
1can (14 1/2 or 16 oz.) tomatoes
2 teaspoon(s) salt
2 teaspoon(s) chili powder
1 teaspoon(s) ground red pepper
1/8 teaspoon(s) Allspice
1/8 teaspoon(s) pinch of cloves
3 cup(s) tomato juice
1 can (13 3/4 or 14 1/2 oz.) beef broth
1can (19 oz.) kidney beans, drained
8 ounce(s) broken spaghetti
1 tablespoon(s) cider vinegar
1 cup(s) shredded cheddar cheese (4 oz.)
1/2 cup(s) finely chopped onion
Directions
In large pot or Dutch oven heat oil over high heat. Add onions and garlic; cook, stirring, until onions are translucent, about 3 minutes. Add beef and cook, stirring, until browned, about 10 minutes. Drain off excess liquid. Add tomatoes and seasonings. Stir with a large spoon. That's to break up tomatoes. Add tomato juice, beef broth and kidney beans. Bring to a boil over high heat. Add spaghetti. Return to a boil over high heat. Then reduce heat and simmer until spaghetti is cooked, 15 to 20 minutes. Stir in vinegar and cook 1 minute more.