"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cincinnati Chili Soup Recipe

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This recipe for Cincinnati Chili Soup, by , is from The Gray Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Gray Heim
Added: Friday, June 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp olive oil
2 cups diced onions
4 tsp minced garlic
1 ½ lb ground beef
1 can (14 ½ or 16 oz) tomatoes
2 tsp salt
2 tsp chili pepper
1 tsp ground red pepper
¼ tsp cumin
1/8 tsp allspice
Pinch cloves
3 cups tomato juice
1 can (13 ½ or 14 ½ oz) beef broth
1 can (19oz) kidney beans, drained
1 cup (3 oz) broken spaghetti
1 tbsp cider vinegar
1 cup (4 oz) shredded cheddar cheese

Directions:
Directions:
In large pot heat oil, add onions and garlic and sauté, 3 minutes. Add beef and cook, stirring, until brown, about 10 minutes. Drain excess liquid. Add tomatoes and seasonings. Break up tomatoes if not using diced tomatoes. Add tomato juice, beef broth, and beans. Bring to a boil over high heat. Add spaghetti. Return to a boil, reduce heat and simmer until spaghetti is cooked, 15-20 minutes. Stir in vinegar and cook 1 minute more. Serve with cheddar cheese.

Number Of Servings:
Number Of Servings:
12 cups
Preparation Time:
Preparation Time:
1 hour

 

 

 

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