Fire-and-Ice Ohio Chili
The richness in this wonderful chili comes from a surprise ingredient: dark chocolate ice cream. You can serve the chili over spaghetti because it has a great sauce-like consistency.
- 1 Tbsp vegetable oil
- 1 cup dark chocolate ice cream
- 1 15-ounce can diced tomatoes
- 1 15-ounce can tomato puree
- 6 cup water
- 0.25 tsp ground cloves
- 1 tsp ground coriander
- 1 tsp cinnamon
- 1 Tbsp ground cumin
- 0.25 cup chile powder
- Kosher salt
- 2 large onions, minced
- 2 Pound ground beef
- Cooked spaghetti, shredded Monterey Jack cheese and thinly sliced scallions, for serving
- In a large saucepan, heat the oil. Add the ground beef and cook over moderately high heat, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Add the onions, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes. Add the chile powder, cumin, cinnamon, coriander and cloves and cook, stirring occasionally, until fragrant, about 2 minutes.
- Stir the water, tomato puree and diced tomatoes into the beef and bring to a boil. Simmer over moderately low heat for 1 hour and 15 minutes, stirring occasionally. Stir in the ice cream and cook until hot, about 5 minutes. Season with salt and pepper. Serve the chili in bowls over spaghetti, passing shredded Monterey Jack and thinly sliced scallions at the table.
Make Ahead: The chili can be refrigerated for up to 3 days. Reheat gently before serving.
Recipe Credit: Jeni Britton Bauer
Image Credit: Justin Walker