Spaghetti Chili

Name: Spaghetti Chili
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 45-55 servings.
Ingredients: 6 large onions, chopped; 2/3 cup olive oil; 18 garlic cloves, minced; 12 cans (16 ounces each) kidney beans, rinsed and drained; 4 cans (28 ounces each) Italian crushed tomatoes; 3 cartons (32 ounces each) chicken broth; 1/4 to 1/3 cup dried oregano; 4 tablespoons salt; 1 to 2 teaspoons pepper; 3 packages (1 pound each) spaghetti, cut into fourths; Grated Parmesan cheese, optional

This hearty Italian-style recipe proved very popular when I made it for about 90 people who attended our church's "Souper Sunday" one January. I fired up a couple of turkey deep fryers and simmered big batches of it outside! -Edward Reis Phoenix, Arizona

Ingredients

6 large onions, chopped
2/3 cup olive oil
18 garlic cloves, minced
12 cans (16 ounces each) kidney beans, rinsed and drained
4 cans (28 ounces each) Italian crushed tomatoes
3 cartons (32 ounces each) chicken broth
1/4 to 1/3 cup dried oregano
4 tablespoons salt
1 to 2 teaspoons pepper
3 packages (1 pound each) spaghetti, cut into fourths
Grated Parmesan cheese, optional

Directions

In several stockpots, saute onions in oil until tender. Add garlic; cook and 1 minute longer. Stir in the beans, tomatoes, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes.
Cook spaghetti according to package directions; drain. Just before serving the soup, stir in spaghetti. Serve with cheese if desired.