- 8
- 90 mins
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
Preparation
Step 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.
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.