You’ve got to love the Brian Williams memes out there.




And my favorite.

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.

Fire And Ice Ohio-Style Chili

Ingredients:

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

Directions:

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.

6. Season with salt and pepper. Serve the chili in bowls over spaghetti (I didn’t) with the optional toppings.

Note: To make ahead, refrigerate the chili for up to 3 days. Reheat gently before serving.

Serves 8

Recipe from Food & Wine Magazine

Hey Brian, Cheer Up. Have some chili. Listen to The Wolfhounds’ new album ‘Middle Aged Freaks’.

Check out The Wolfhounds on Facebook and Bandcamp, where you can learn of upcoming UK shows and buy their music.

Cheers!