Fire and Ice Chili
User Reviews
5
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Total Time
1 hr 30 mins
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Servings
6 people
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Course
Main Course
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Cuisine
American
Fire and Ice Chili
Description
The Fire and Ice Chili recipe begins by sautéing diced red and orange bell peppers, red onion, and garlic in olive oil until softened and translucent. Ground beef is then added and browned until most fats render off. A mixture of tomato paste, chili powder, brown sugar, cumin, dried oregano, smoked paprika, crushed red pepper flakes, and freshly grated nutmeg is stirred in and cooked briefly to build flavor.
Crushed tomatoes, fire-roasted tomatoes, and drained pinto beans are added before the chili is brought to a simmer for 30 to 45 minutes, allowing flavors to meld. Dark chocolate ice cream is stirred in and simmered for another 15 minutes, adding a creamy texture and subtle chocolate notes that contrast with the chili’s heat and smokiness. The combination of spices and ingredients creates a rich, complex, and comforting chili.
This chili can be served with a variety of toppings such as cheese, sour cream, or fresh herbs and works well as a hearty meal for cooler days or gatherings. The inclusion of chocolate ice cream is distinctive and provides depth and smoothness to the sauce.
This version is adapted from Jeni Britton Bauer’s recipe, known for balancing heat and richness.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 red onion diced
- 1 red bell pepper diced
- 1 bell pepper diced, orange
- 4 garlic minced, cloves
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 1/2 pounds ground beef
- 3 tablespoons tomato paste
- 3 tablespoons chili powder
- 1 tablespoon brown sugar
- 1 tablespoon cumin
- 1 tablespoon oregano dried
- 2 teaspoons smoked paprika
- 1/2 teaspoon red pepper flakes crushed
- 1/4 teaspoon nutmeg freshly grated
- 1 crushed tomatoes 28-ounce can
- 1 fire roasted tomatoes 14 ounce can
- 2 pinto beans canned, drained and rinsed
- 3/4 cup dark chocolate ice cream
Instructions
- Heat a large pot over medium- low heat and add the olive oil. Add in the onions, peppers and garlic along with the salt and pepper. Stir and cook for 6 to 8 minutes, until translucent. Add in the ground beef and break it apart with a wooden spoon. Increase the heat to medium and brown the beef until all the fat is rendered. I cook it a bit longer so some of that fat cooks off too.
- Stir in the tomato paste, chili powder, sugar, cumin, oregano, paprika, red pepper and nutmeg until combined. Cook for 5 minutes. Add in the crushed tomatoes, fire roasted tomatoes and pinto beans. Bring the mixer to a simmer. Simmer, stirring often, for 30 to 45 minutes. Stir in the chocolate ice and simmer for another 15 minutes. Serve with your favorite toppings.
- For how I set up a chili bar, see here.
Notes
- This chili balances heat with sweetness and richness by adding dark chocolate ice cream at the end of cooking.
- Use fresh diced vegetables and a well-balanced spice mix to develop a layered, deep flavor profile.
- Simmer the chili for at least 30 minutes before adding the ice cream to allow flavors to meld properly.
User Reviews
Overall Rating
5
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