Fire-and-Ice Ohio Chili

Serving Size: 8
Total Time:

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
  • Pepper
  • Kosher salt
  • 2 large onions, minced
  • 2 Pound ground beef
  • Cooked spaghetti, shredded Monterey Jack cheese and thinly sliced scallions, for serving


  1. 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.
  2. 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.

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Recipe Credit: Jeni Britton Bauer
Image Credit: Justin Walker