Description
Fire and Ice Chili is a rich, hearty chili recipe that balances spicy heat with a surprising touch of sweetness and creaminess from dark chocolate ice cream. This comforting dish features ground beef, a medley of bell peppers, beans, and bold spices, slow-simmered to develop deep flavors. Perfect for a cozy meal with friends or family, this chili is both flavorful and satisfying.
Ingredients
Scale
Vegetables and Aromatics
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 4 garlic cloves, minced
Proteins and Canned Goods
- 1 1/2 pounds ground beef
- 1 28-ounce can crushed tomatoes
- 1 14-ounce can fire roasted tomatoes
- 2 15-ounce cans pinto beans, drained and rinsed
Seasonings and Spices
- 2 tablespoons extra virgin olive oil
- 1 teaspoon pepper
- 1 teaspoon kosher salt
- 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
Unique Ingredient
- 3/4 cup dark chocolate ice cream
Instructions
- Prepare the base: Heat a large pot over medium-low heat and add the olive oil. Add in the diced onions, red and orange bell peppers, and minced garlic. Season with salt and pepper. Stir and cook for 6 to 8 minutes until the vegetables are soft and translucent.
- Cook the ground beef: Add the ground beef to the pot and use a wooden spoon to break it apart. Increase the heat to medium and brown the beef thoroughly until all the fat is rendered and some cooks off for a leaner texture.
- Add spices and tomato paste: Stir in the tomato paste, chili powder, brown sugar, cumin, dried oregano, smoked paprika, crushed red pepper flakes, and freshly grated nutmeg until all ingredients are well combined. Cook this mixture for 5 minutes to allow the spices to bloom.
- Add tomatoes and beans: Pour in the crushed tomatoes, fire roasted tomatoes, and drained pinto beans. Stir everything together and bring the mixture to a simmer over medium heat.
- Simmer the chili: Let the chili simmer gently, stirring often, for 30 to 45 minutes. This slow simmer helps the flavors to meld and the chili to thicken.
- Add dark chocolate ice cream: Stir in the dark chocolate ice cream until fully incorporated into the chili. Continue to simmer the mixture for another 15 minutes, allowing the chocolate to melt and enrich the chili’s flavor with a smooth, creamy contrast.
- Serve and enjoy: Once the chili has thickened and flavors are balanced, serve hot with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro.
Notes
- Using dark chocolate ice cream adds a unique creaminess and slight sweetness that complements the heat and spices of the chili.
- Simmering for over an hour helps deeper flavor development and tenderizes the beans and beef.
- Feel free to adjust the crushed red pepper flakes to control the chili’s heat level.
- This chili pairs well with cornbread, rice, or tortilla chips for a complete meal.
- Leftovers taste even better the next day after flavors fully meld.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 9 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 75 mg
