Fire-and-Ice Ohio Chili

By Cubby

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

Details

Servings 8
Cooking time 90mins
Adapted from foodandwine.com

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.