Ohio Chili Soup

Ohio Chili Soup

Ohio Chili Soup
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.
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Main Ingredient:
Cooking Method:
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Course/Dish:
Makes:
12 cups

Ingredients
  • 2 tbsp. salad oil
  • 2 cup diced onions
  • 4 tsp. minced garlic
  • 1 1/2 lb. ground beef
  • 1 can (14 1/2 or 16 oz.) tomatoes
  • 2 tsp. salt
  • 2 tsp. chili powder
  • 1 tsp. ground red pepper
  • 1/8 tsp. Allspice
  • Pinch cloves
  • 3 cup tomato juice
  • 1 can (13 3/4 or 14 1/2 oz.) beef broth
  • 1 can (19 oz.) kidney beans, drained
  • 1 cup (3 oz.) broken spaghetti
  • 1 tbsp. cider vinegar
  • 1 cup (4 oz.) shredded cheddar cheese
  • 1/2 cup finely chopped onion

  • Methods/steps
    1. 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.

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