Fire and Ice Chili
This fire and ice chili has a secret ingredient that makes it rich, velvety and insanely delicious. Dark chocolate ice cream is stirred in before serving and adds a crazy depth of flavor while bringing so much richness to your favorite bowl. You have to try it!
- 2 tablespoons extra virgin olive oil
- 1 red onion diced
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 4 garlic cloves minced
- 1 teaspoon 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 dried oregano
- 2 teaspoons smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon freshly grated nutmeg
- 1 28-ounce can crushed tomatoes
- 1 14 ounce can fire roasted tomatoes
- 2 15-ounce cans pinto beans, drained and rinsed
- 3/4 cup dark chocolate ice cream
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.
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg