- 1 tablespoon vegetable oil
- 2 pounds ground beef
- 2 large onions, minced
- Kosher salt
- 1/4 cup chile powder
- 1 tablespoon ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 6 cups water
- One 15-ounce can tomato puree
- One 15-ounce can diced tomatoes
- 1 cup dark chocolate ice cream
- Cooked spaghetti, shredded Monterey Jack cheese and thinly sliced scallions, for serving
How to make this recipe
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.
The chili can be refrigerated for up to 3 days. Reheat gently before serving.
Peppery, berry-rich Zinfandel.