Fire and Ice Ohio Chili

By Tracy

8 Person

90 Minutes

0 Calories

Fire-and-Ice Ohio Chili! An amazing dish! We can add richness to this wonderful chili with a surprise ingredient: dark chocolate ice cream. I love serving the chili over spaghetti because it has a great sauce-like consistency. The chili can be refrigerated for up to 3 days. Reheat gently before serving.

Ingredients

Cooked spaghetti
1 cup dark chocolate ice cream
1 can diced tomatoes
1 can tomato puree
6 cups water
1/4 tsp. ground cloves
1 tsp. ground coriander
1 tsp. cinnamon
1 tbsp. ground cumin
1/4 cup chile powder
Pepper
Kosher salt
2 large onions, minced
2 pounds ground beef
1 tbsp. vegetable oil

Method

01

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.
02

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.
03

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.
04

Season with salt and pepper. Serve the chili in bowls over spaghetti, passing shredded Monterey Jack and thinly sliced scallions at the table.

Related Tags

Fire and Ice Ohio Chili

4.7

( By Tracy )

01 Information

Grade easy
Serving 8 servings
Prep Time 30 Mins
Cook Time 60 Mins
Total Time 90 Mins

02 Ingredients

Cooked spaghetti

1 cup dark chocolate ice cream

1 can diced tomatoes

1 can tomato puree

6 cups water

1/4 tsp. ground cloves

1 tsp. ground coriander

1 tsp. cinnamon

1 tbsp. ground cumin

1/4 cup chile powder

Pepper

Kosher salt

2 large onions, minced

2 pounds ground beef

1 tbsp. vegetable oil

03 Method

Step 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.

Step 2

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.

Step 3

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.

Step 4

Season with salt and pepper. Serve the chili in bowls over spaghetti, passing shredded Monterey Jack and thinly sliced scallions at the table.

04 Author