Ingredients
1 tablespoon vegetable oil
2 pounds ground beef
2 large onions, minced
Kosher salt
Pepper
1/4 cup chile powder
1 tablespoon ground cumin
1 teaspoon cinnamon
1 teaspoon ground coriander
1/4 teaspoon ground cloves
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in a large saucepan, heat the oil. add the ground beef and cook over moderately high heat, breaking up the meat with a wooden spoon, until browned, about 8 minutes. add the onions, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes. add the chile powder, cumin, cinnamon, coriander and cloves and cook, stirring occasionally, until fragrant, about 2 minutes. stir the water, tomato puree and diced tomatoes into the beef and bring to a boil. simmer over moderately low heat for 1 hour and 15 minutes, stirring occasionally. stir in the ice cream and cook until hot, about 5 minutes. season with salt and pepper. serve the chili in bowls over spaghetti, passing shredded monterey jack and thinly sliced scallions at the table.
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Ground onion — rubs, dressings, soups, universal seasoning
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Ground onion — rubs, dressings, soups, universal seasoning
Dry harissa blend — rubs, marinades, add to oil for instant paste
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing