This cheesecake ice cream has a wonderful tang to it. The same components are used to make it as you would to make a vanilla cheesecake filling. You can also use your preferred berries and, if you’d like, top each dish with crushed graham crackers.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
Ingredients
- 1 ½ pounds ground round
- nonstick cooking spray
- 1 teaspoon olive oil
- 1 ½ cups chopped onion
- 2 cloves garlic, crushed
- 2 ½ cups chopped yellow bell pepper
- 1 tablespoon ground cumin
- 1 tablespoon hot paprika
- 1 tablespoon chili powder
- 2 teaspoons white sugar
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 2 (14.5 ounce) cans stewed tomatoes
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can cannellini beans
- 4 cups water, or as needed
- 1 (6 ounce) can tomato paste
- 2 tablespoons balsamic vinegar
- ⅓ cup chopped fresh cilantro
Instructions
- Place ground round in a large, deep skillet. Cook and stir over medium-high heat until crumbly and browned. Drain and set aside.
- Coat a large Dutch oven with cooking spray; place over medium-high heat. Add olive oil; cook and stir onion and garlic in hot oil until onion is tender. Add yellow pepper; cook and stir until tender. Season with cumin, paprika, chili powder, sugar, salt, and cloves. Stir in stewed tomatoes, kidney beans, black beans, and cannellini beans. Pour in water to cover; bring to a boil, then stir in ground round and tomato paste. Simmer for 30 minutes.
- Remove from heat; stir in vinegar and serve hot topped with cilantro.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 8 g |
| Protein | 24 g |
| Saturated Fat | 4 g |
| Sodium | 632 mg |
| Sugars | 8 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
It is a hit with everyone.
It has a unique flavor. I’ve made it twice and both times it was delicious!
We made this chili with a few additions and entered it into a chili cook off at my kids school. We had a “Pirates of the Caribbean theme” and this chili was perfect for a Caribbean flare! We won first place! We used shredded pork seasoned with Jamaican jerk seasoning instead of beef, and added bacon and a hint of BBQ sauce (just to add our own flare to it, but it was great before the changes too). We offered mangos, cilantro, and two specialty sour creams on the side. We did a chipotle/bacon/ranch sour cream and a Cilantro/Avocado/lime. Both were great with it!!!! Everyone LOVED this chili!!!
I took the advice of others and doubled the amount of spices req’d and took out the sugar. I also added a habanero pepper and Caribbean pepper sauce to add that extra spice and flavor. … and it came out amazing!! My parents and boyfriend loved it!!
Easy and yummy! thank you
I made it using the original recipe. Everyone loved it! I had friends ask for the recipe.
Best Chili, made it exactly like the recipe said and it turn out great. I always make a lot so that I can freeze it.
just made this chili for the super bowl. kicked up the chili powder and added a habenarro. perfect chili if you like a little burn
This was an excellent recipe. It really has a good flavoring by adding the spices with the sautéed onions before the meat is added.
A filling, flavorful chili. I used ground chicken rather than beef to make it more healthy, and used a mixture of red and yellow pepper to make it more colorful. And I found that the cooking time was way too long — after ten minutes of simmering it started burning and sticking to the bottom of the pot. Once you do all the browning and sauteing doesn’t need more than 15 cooking time tops. I served it over rice which was interesting; next time I may try mashed potatoes.
This recipe is excellent! I did change a couple of things by adding in a little more meat, 1-2 peppers of your choosing (depending on how hot you want it), plus my families special hot sauce (we like it HOT)! I serve it over some basmati rice and with sour cream, cheddar cheese, and cilantro! All that being said, I won in the category for “Best Hot Chili” three years in a row! This is a great recipe!
I did not add the cumin but increased the chili power and used half the sugar it won first prize at my Church chili cook off.
It’s good, but needed about twice the measure of each spice.
This hit all the right spots – easy, tasty and different. It made a huge pot, which I shared with co-workers and family. YUMMYYYY!!!!!!!!
Way too bland for me.
Excellent chili. I froze much of it for future dinners.
Fantastic chili with a little kick – whether you choose to add the meat or go vegetarian. Never fails to impress people and works with all varieties of beans too. I buy a few cans of “bean medleys” and it’s great.
This here is a good recipe! I’d have some with some Jerk Chicken! Love it!
awesome break from the same old chili
This was a good base chili, ‘But’ The ground Clove was so very stong it was about all we could taste
didn’t work out to be all that “crazy”