After a year of sweet chocolate recipes each week, I thought it would be fun to offer you 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?
Instead of a more traditional cocoa powder, this recipe’s 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 her incredible ice creams. Her passion for quality and engaging personality had us captivated immediately, and her ice cream 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 being 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!
This chili is made with two different chile powders, regular chili powder (with an “i”) and ancho chile powder. Different chiles have unique flavors and add complexity to the dish. Ancho is on the mild side so the chili isn’t too spicy. If you don’t have individual chile powders, you can use more of the generic chili powder in place of the ancho.
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 a weekend or over the holidays.
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Ohio Chili with Spaghetti:
- Ground beef, onions, chili powder, ancho chile powder, cumin
- Coriander, beef stock, tomato puree, diced tomatoes,
- Dark chocolate ice cream, spaghetti, cheese, scallions
Can this be made ahead?
Yes. Like many slow cooked foods, the flavor of the chili improves overnight. Then you just need to reheat it while the pasta is cooking and you will have dinner on the table in no time. Don’t forget to grate the cheese – it is so good on the chili!
Be sure to use a large enough pot to hold the chili, you don’t want to have to switch to a larger vessel half way through the preparation! I love my Le Creuset Dutch oven. They are expensive but they are built incredibly well and last for generations. The enamel coating makes them very easy to clean.
How to make Ohio Chili with Spaghetti:
- In a large saucepan or Dutch oven brown the beef in the oil, then add in the onions, salt and pepper to taste; when the onions are softened add the chili powder, ancho powder, cumin and coriander, cooking about 2 minutes
- Stir in the stock, water, tomatoes, and bring to a boil, scraping the bottom of the pot thoroughly; Simmer for about an hour stirring occasionally
- Stir in the ice cream and cook until melted and hot, about 5 minutes; taste and adjust seasonings as needed
- While the chili is cooking, cook the spaghetti until al dente according to package directions; drain and drizzle with a little oil and toss to evenly coat
- Divide the spaghetti between the serving bowls and top each with a scoop of the chili; pass shredded cheese and chopped green onions at the table
If you have stuck-on foods in your enameled Dutch oven, add some liquid to the pot and let it come to a boil, you should be able to easily scrape up everything off the bottom. If it is stubborn, add water and place back on the heat, bringing to a boil and letting it boil for a few minutes to loosen the foods.
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Cutting board
- Box grater
- Large skillet or Dutch oven (for the chili)
- Stock pot (for the pasta)
- Spaghetti server
Watch out for gluten in commercial brands of seasonings, especially blends like chili powder. I like Penzey’s because it is easy to find exactly what is included and avoid any gluten-containing ingredients. Also beef stock will often have gluten in it – be sure to look for a certified gluten-free variety in a store near you or online. I used a gluten-free version of spaghetti for this recipe. My two favorites are DeLallo and La Rosa brands, but Barilla is good and is pretty easy to find in grocery stores.
- 1 tablespoon vegetable oil
- 2 pounds ground beef
- 2 large onions, peeled and minced
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons chili powder (gluten-free if needed)
- 2 tablespoons Ancho or New Mexican chile powder (gluten-free if needed), or more regular chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon ground coriander
- 3 cups beef stock (gluten-free if needed)
- 2 cups water
- 2 cups tomato puree
- 2 cups diced tomatoes (drain if canned)
- 1 cup dark chocolate ice cream, preferably Jeni's Splendid brand
- Cooked and drained spaghetti, gluten-free if needed
- Shredded Cheddar or Monterey Jack cheese
- Thinly sliced scallions for garnishing
- 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 powders, cumin, and coriander, and cook, stirring occasionally, until fragrant, about 1 minute. Stir in the stock, water, tomato puree, and diced tomatoes and bring to a boil. Scrape the spoon across the bottom of the pot to be sure there is nothing stuck to it.
- Reduce the heat and simmer over moderately low heat for an hour, 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. Adjust other seasonings if needed.
- Near the end of the cooking time, prepare the spaghetti in a large pot of well 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 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.
Adapted from a recipe by Jeni Britton-Bauer for Food and Wine
Amount Per Serving: Calories: 648Total Fat: 36gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 151mgSodium: 912mgCarbohydrates: 33gFiber: 6gSugar: 15gProtein: 51g
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