Recipes Fire-and-Ice Ohio Chili 5.0 (5,730) 1 Review 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. Slideshow: More Chili Recipes By Jeni Britton Jeni Britton Instagram Twitter Website Jeni Britton is an American ice cream maker and entrepreneur. A pioneer of the artisan ice cream movement, she introduced a modern, ingredient-driven style of ice cream making that has been widely emulated across the world but never duplicated. Food & Wine's Editorial Guidelines Updated on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Justin Walker Active Time: 30 mins Total Time: 1 hr 30 mins Yield: 8 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 Directions 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. Suggested Pairing Peppery, berry-rich Zinfandel. Rate it Print