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Chuck's Come On Ice Cream (or Night of the Red Death) Chili

SUBMITTED BY: JIBEFAN

"Beef and pork sirloin rubbed with many seasonings, marinated, then simmered with tomato, onion, garlic, salsa and the right bite of jalapeno chile peppers. Come on, ice cream! The best chili I have ever tasted. My cousin Chuck's recipe. The secret is in the meat seasoning! A must for any chili lover!"
PREP TIME  1 Hr
COOK TIME  4 Hrs
READY IN  5 Hrs
SERVINGS & SCALING
Original recipe yield: 10 servings
    
About  scaling  and  conversions

INGREDIENTS

  • MEAT SEASONING
  • 2 teaspoons ground sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried marjoram
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons cayenne pepper
  • CHILI
  • 3 pounds beef sirloin
  • 3 pounds pork sirloin
  • 2 (14.5 ounce) cans whole peeled tomatoes, chopped
  • 2 (15 ounce) cans tomato sauce
  • 1 (16 ounce) jar salsa
  • 2 teaspoons chili powder
  • 1 tablespoon bacon grease
  • fresh jalapeno peppers, seeded and chopped
  • 3 onions, chopped
  • 7 cloves garlic, crushed
  • salt to taste
  • 2 scoops ice cream, any flavor

DIRECTIONS

  1. To Marinate: The day before preparing the chili, in a large bowl mix together the sage, thyme, basil, marjoram, cumin, chili powder, garlic powder, salt, black pepper and cayenne pepper. Cut beef and pork into 1/2 inch cubes and add to bowl. Mix meat and seasoning together, cover bowl and refrigerate overnight.
  2. To Make Chili: Begin to heat tomatoes, tomato sauce, salsa and 2 teaspoons chili powder in a large pot over medium low heat. Meanwhile, heat bacon grease in a large skillet over medium heat. Add jalapeno peppers and saute until soft, 1 to 2 minutes, then add them to large pot.
  3. In same skillet fry beef and pork with onion and garlic, in small batches, about 15 to 20 minutes each. As each batch is done add to large pot.
  4. When all ingredients are in the large pot, season with salt to taste. Bring to a boil. Cover, reduce heat to medium low and simmer for about 3 hours.
  5. After eating chili, eat ice cream and say "Come on, ice cream!"
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2004 by CAHEMMERICH
Absolutely the MOST FANTASTIC chili! I serve it every other Friday night when my husband and I entertain 8 very hungry, very chili-loving guys. I have never cooked a better chili recipe - not even when experimenting with chocolate or beer. Spicy and very flavorful. Adding beans lends good texture and good nutrition without changing the flavor. PS - The best way to make it is to marinate the meat overnight for at least 12 hours, then saute the meat in the morning. Word to the wise - use 2 saute pans simultaneously to cut down on the time you are standing over the stove. Put all the ingredients into a crock pot and simmer all day in on low.

12 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2003 by DECAR48
This is good chili, but it's not hot. I used 3 jalapenos and 1 habanero. After making exactly as the recipe calls for, I added six cans of kidney beans because chili to me is with beans! Then more jalapenos and 2 more haberanos along with more chili powder and now there's some spice!

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2006 by FUTRMAKR
I finished preparing this chili yesterday. It was difficult with a house full of little children. I hoped that all that prep was worth it. Since this dish would be served to little ones, I had to eliminate some of the spiciness. Could that have such an effect on the taste? The chili was good but not fabulous after simmering on low in a crockpot. However, now that it has spent it's night in the fridge, the family is going crazy! Even my 1 year old is eating it! Yes, it passed the kid test and earned five stars. We are eating it with our Fritos, cheddar cheese and a football game. It was defintately worth the prep time and I'm sure to make it again.

1 user found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 421

  • Total Fat: 20.1g
  • Cholesterol: 124mg
  • Sodium: 1393mg
  • Total Carbs: 18.8g
  •     Dietary Fiber: 4.2g
  • Protein: 41.8g

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