The richness in this wonderful chili comes from a surprise ingredient: dark chocolate ice cream. You can serve the chili over spaghetti because it has a great sauce-like consistency.
1 Tbsp vegetable oil2 lb ground beef2 large onions, mincedKosher saltPepper¼ cup chile powder1 Tbsp ground cumin1 tsp cinnamon1 tsp ground coriander¼ tsp ground cloves6 cup water1 15-ounce can tomato puree1 15-ounce can diced tomatoes1 cup dark chocolate ice creamCooked spaghetti, shredded Monterey Jack cheese and thinly sliced scallions, for serving
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.
MAKE AHEAD: The chili can be refrigerated for up to 3 days. Reheat gently before serving.