I’m absolutely positive that I was in the kitchen with myself when I made this chili.
Fire And Ice Chili.
You know what the ‘Ice’ is?
The chili has CHOCOLATE ICE CREAM in it!!
How cool is that?
Unlike Texas-style chili, the bowl of red that is served up in Cincinnati is thinner and made with a blend of spices that includes cinnamon, chocolate and cloves. It’s also typically spooned over spaghetti.
I love the complex depth of the flavors in this chili. I kid you not.
2 pounds ground beef
2 large onions, chopped
1/4 cup chile powder
1 tablespoon cumin
1 teaspoon cinnamon
1 teaspoon ground coriander
1/4 teaspoon ground cloves
6 cups water (I used about 4 cups since 6 seemed a bit too soupy for my taste)
15-ounces tomato puree
1 (15-ounce) can diced tomatoes
1 cup dark chocolate ice cream
Cooked spaghetti, shredded Monterey Jack cheese, thinly sliced scallions, tortilla chips, and cilantro for serving, optional
1. Brown the ground beef in a Dutch oven. Drain.
2. Add the onions and cook, stirring occasionally, until softened, about 8 minutes. Add the chile powder, cumin, cinnamon, coriander and cloves and cook, stirring occasionally, about 2 minutes.
3. Stir the water, tomato puree and diced tomatoes into the beef mixture and bring to a boil.
4. Simmer over moderately low heat for 1 hour and 15 minutes, stirring occasionally.
5. Stir in the ice cream and cook until hot, about 5 minutes.
Note: To make ahead, refrigerate the chili for up to 3 days. Reheat gently before serving.
Recipe from Food & Wine Magazine
Hey Brian, Cheer Up. Have some chili. Listen to The Wolfhounds’ new album ‘Middle Aged Freaks’.