Fire-and-Ice Ohio Chili

Jeni Britton Bauer adds richness to this wonderful chili with a surprise ingredient: dark chocolate ice cream. She loves serving the chili over spaghetti because it has a great sauce-like consistency.

  • Active:
  • Total Time:
  • Servings: 8

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Ingredients

  • 1 tablespoon vegetable oil
  • 2 pounds ground beef
  • 2 large onions, minced
  • Kosher salt
  • Pepper
  • 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

  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.

Suggested Pairing

Peppery, berry-rich Zinfandel.

Contributed By Photo © Justin Walker Published December 2014





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