Firehouse Chili Soup

• 14 cup olive oil
• 1 cup chopped onion
• 1 lb lean ground beef
• 4 cloves garlic, minced
• 2 (15 ounce) cans red kidney beans, drained and rinsed
• 1 (14 ounce) cansouthwest-style diced tomatoes, with juice
• 4 cups beef stock
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 12 teaspoon freshly ground black pepper
• 1 tablespoon Worcestershire sauce
• 2 teaspoons balsamic vinegar
• 1 cup shredded cheddar cheese
• 1 avocado, diced (optional)

1. In a big soup pot, heat oil over medium heat.
2. Add onion and saute until softened, about 6 minutes.
3. Add in ground beef and garlic; saute, breaking beef up with the back of a wooden spoon, until no longer pink, about 5 minutes; drain any excess fat.
4. Add beans, tomatoes with juice, stock, chili powder, oregano, salt, black pepper, Worcestershire sauce and vinegar; bring to a boil.
5. Cover; decrease heat to low and simmer gently for 30 minutes to blend the flavors; taste and adjust seasoning with salt and black pepper, if necessary.
6. Ladle into heated bowls and garnish with cheese and avocado, if desired.

olive oil, onion, lean ground beef, garlic, red kidney beans, cansouthweststyle diced tomatoes, beef stock, chili powder, oregano, salt, ground black pepper, worcestershire sauce, balsamic vinegar, cheddar cheese, avocado

Taken from www.food.com/recipe/firehouse-chili-soup-440030 (may not work)