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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!
4.93 from 13 votes
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  • 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.


[adapted from jeni britton bauer]

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