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Fire and Ice Chili

Fire-and-Ice Ohio ChiliSo good, my kids call it… “Spaghetti”.

This bean-less chili has a palate full of flavors that will please the picky plain and picky fancy eaters in the family.  It can be made ahead, simmered during homework time, or put in the crock pot all day long.  The secret ingredient?  Chocolate ice cream.  Use the left overs as a weekday treat.

This recipe is from Food and Wine Magazine.  For the full version, click here.


  • 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


  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.
February 3, 2015 | Blog | 0

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