Description

Fire and Ice Chili is a rich, warm, and flavor-packed chili that uniquely combines spicy ingredients with the cool sweetness of dark chocolate ice cream, creating a perfect balance of heat and smoothness. This hearty dish features ground beef, vibrant bell peppers, a blend of aromatic spices, and both crushed and fire-roasted tomatoes, simmered slowly to develop deep, comforting flavors ideal for a cozy meal.

Ingredients

Scale

Produce

1 red onion, diced
1 red bell pepper, diced
1 orange bell pepper, diced
4 garlic cloves, minced

Meat

1 1/2 pounds ground beef

Pantry

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
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

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Instructions

Prepare the base vegetables: Heat a large pot over medium-low heat and add the olive oil. Add in the diced onions, red and orange bell peppers, minced garlic, along with the kosher salt and pepper. Stir and cook for 6 to 8 minutes until the vegetables become translucent and fragrant, creating a flavorful base for the chili.
Brown the ground beef: Add the ground beef to the pot and break it apart using a wooden spoon. Increase the heat to medium and cook the beef thoroughly, allowing it to brown and render its fat. Continue cooking slightly longer to let some of the fat cook off, ensuring a rich but not greasy 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 well combined. Let this mixture cook for about 5 minutes, which allows the spices to bloom and deepen the chili’s flavor profile.
Add tomatoes and beans, then simmer: Pour in the crushed tomatoes, fire roasted tomatoes, and drained pinto beans. Stir everything together and bring the chili to a gentle simmer. Let it simmer, stirring often, for 30 to 45 minutes to meld all flavors and thicken the chili to a hearty consistency.
Incorporate the ice cream and finish simmering: Stir in the dark chocolate ice cream until fully melted into the chili. Continue to simmer for another 15 minutes, which blends the sweet, creamy chocolate with the spicy elements, enhancing depth and balance in the chili.
Serve: Remove from heat and serve the chili hot, optionally garnished with your favorite toppings such as shredded cheese, sour cream, chopped onions, or fresh cilantro to create a delicious chili bar experience.

Notes

Using dark chocolate ice cream adds a smooth richness and unique sweet contrast to the spicy chili.
Simmering for the full 45 minutes develops deeper flavors; adjust simmer time based on your schedule.
Use fire-roasted tomatoes for a smoky depth, but canned regular diced tomatoes can substitute if unavailable.
Feel free to customize toppings for serving, such as avocado, jalapeños, or cornbread on the side.

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 7g
Sodium: 720mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 28g
Cholesterol: 75mg