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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cincinnati Chili Soup Recipe

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This recipe for Cincinnati Chili Soup is from The Revised Gray Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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