After a week of nothing but sweet chocolate recipes, I thought it would be fun to try something savory today. This Ohio Chili with Spaghetti has everything you dream of in a chili plus a surprise ingredient that makes it perfect for a savory Chocolate Monday … what could it be?
The secret ingredient is dark chocolate ice cream – preferably from Jeni’s Splendid Ice Creams! It adds a surprising depth of flavor without overwhelming the chili. It will definitely have people wondering what you put in there to make it taste so good!
I discovered Jeni’s ice creams on a blogger’s trip to Columbus, Ohio with Experience Columbus under the extraordinary guidance of Amy of Weirick Communications. So much fun, wonderful people, laughter, and delightful discoveries were made during our time there.
Columbus is one of my favorite food cities, with amazing restaurants, food purveyors, stunning local scenery, and the greatest people who welcomed us with open arms and big smiles.
One of the places we were taken to was a Jeni’s shop and Jeni herself served us a wide variety of their incredible ice creams. Her passion for quality and engaging personality had us captivated immediately, but it was her ice cream that really caught our attention. With her dedication to supporting local vendors wherever possible, Jeni is able to churn up the most delectable ice cream I’ve ever had with remarkably creative flavor combinations you won’t find anywhere else.
I believe chili served over pasta was made famous in Cincinnati, Ohio and has become one of this country’s favorite presentations of the cowboy classic. Found primarily in the Midwest, it is delicious, filling, and economical. You can feed a small army with this pot of chili!
The spaghetti really helps you stretch the chili, filling up empty tummies with less expensive pasta. It is a good trick if you are feeding a large family or throwing a party for hungry teenagers!
Enjoy this unusual spin on your family favorite with this Ohio Chili with Spaghetti for supper this week. It would also be great to have simmering on the stove when you have guests for the holidays.
- 1 tbsp vegetable oil
- 2 lb ground beef
- 2 large onions, peeled and minced
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp chili powder (gluten-free if needed)
- 2 tbsp Ancho or New Mexican chile powder (gluten-free if needed)
- 1 tbsp ground cumin
- 1/2 tsp ground coriander
- 3 cups beef stock (gluten-free if needed)
- 2 cups water
- 2 cups tomato puree
- 2 cups diced tomatoes
- 1 cup dark chocolate ice cream, preferably Jeni's Splendid brand
- Cooked and drained spaghetti, gluten-free if needed
- Shredded Monterey Jack or cheddar cheese
- Thinly sliced scallions for garnishing, optional
- In a large saucepan, or Dutch oven heat the oil. Add the ground beef and cook over moderately high heat, breaking up clumps with a spatula, until about half browned. Add the onions, season with salt and pepper and cook, stirring occasionally, until the onions have softened and turned translucent and the beef is fully cooked, about 5 minutes. Add the chile powder, cumin, and coriander, and cook, stirring occasionally, until fragrant, about 2 minutes.
- Stir the stock, water, tomato puree, and diced tomatoes into the beef and bring to a boil. Be sure there is nothing stuck to the bottom of the pot. Reduce the heat and simmer over moderately low heat for 1 hour and 15 minutes, stirring occasionally. Stir in the ice cream and cook until melted and hot, about 5 minutes. Taste and season with salt and pepper as needed.
- Near the end of the cooking time, prepare the spaghetti in a large pot of salted water until al dente according to package directions. Drain and drizzle with a little olive oil. Toss to coat the strands so they don't stick together.
- Scoop some of the spaghetti into serving bowls and top with a ladle of the chili, passing shredded Monterey Jack or cheddar and thinly sliced scallions (optional) at the table.
- Like many slow cooked foods, the flavor actually improves overnight, so make this a day or two in advance and relax while getting dinner on the table quickly and easily. Store any leftovers in an airtight container in the refrigerator up to 3 days; freeze for longer storage. Reheat gently before serving.
- Yield: about 6 to 8 servings
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