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.
Ingredients
- 1/2 ounce(s) salad oil
- 2 cup(s) diced onions
- 4 teaspoon(s) minced garlic
- 24 ounce(s) ground beef
- 1 can (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
- 4/25 teaspoon(s) pinch of cloves
- 3 cup(s) tomato juice
- 1 can (13 3/4 or 14 1/2 oz.) beef broth
- 1 can (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
Instructions
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In large pot or Dutch oven heat oil over high heat.
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Add onions and garlic; cook, stirring, until onions are translucent, about 3 minutes.
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Add beef and cook, stirring, until browned, about 10 minutes.
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Drain off excess liquid.
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Add tomatoes and seasonings.
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Stir with a large spoon.
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That’s to break up tomatoes.
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Add tomato juice, beef broth and kidney beans.
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Bring to a boil over high heat.
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Add spaghetti.
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Return to a boil over high heat.
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Then reduce heat and simmer until spaghetti is cooked, 15 to 20 minutes.
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Stir in vinegar and cook 1 minute more.
Nutrition
Calories: 3525.42kcalCarbohydrates: 304.48gProtein: 273.38gFat: 131.67gSaturated Fat: 53.5gCholesterol: 710.27mgSodium: 10061.96mgFiber: 37.3gSugar: 58.46g
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