Recipe 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!"
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dried basil leaves
ground black pepper
2 (14.5 ounce) cans
whole peeled tomatoes, chopped
2 (15 ounce) cans
1 (16 ounce) jar
fresh jalapeno peppers, seeded and chopped
salt to taste
ice cream, any flavor
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.
I'm not really into super hot stuff so I didn't add the jalapenos. That could be why I didn't think it was as good as everyone else. I was looking for a beanless chili and thought I'd try this one; it definitely was not worth the time and effort it took to put together-thanks anyway.
FANTASTIC!! Never made anything but a ground chuck chili before and now i'll never use ground chuck again. This was outstanding. Not too spicy...just a little kick. The key is letting the meat marinade overnight in all those spices. The only change I made was to cook it in my crockpot. Cooked for 6 hours and the meat was so tender it just fell apart so it was almost shredded. Made alot so I gave some away to family and friends who are raving about it! Thanks for a great recipe.
Fantastic recipe! I actually won a chili cook-off using this one. Be sure to only use the amount of peppers you're comfortable with.
This was made for my Murder Mystery. Everyone absolutely loved it. I bought ground beef sirloin and ground pork instead of the chunks and it came out perfect! I also substituted bottled chopped jalapeno pepper instead of fresh to save time and it came out just as good. Keep adding more if you like it really spicy. We didn't try it with ice cream. Next time I make it (and it will become my chili dish to make from now on) I will add some shredded cheese to each serving and a dollop of sour cream for the finishing touch.
Very good! I added chili beans and celery too.
This was a good chili. I was expecting something more with all the rave reviews but wasn't blown off my feet (perhaps my expectations are the problem? ; ) ). Still, we'll eat it again and enjoy it. We did reduce the spicy spices so the kids could eat it too - 1 tsp of chili powder and 1/2 tsp of cayenne in the marinade rub and then just the jalapeno in the chili itself. Still had heat but didn't burn.
My husband makes this chili...he always says "real chili doesn't have beans or ground beef in it!" I personally like the beans and beef. But this is a nice change from my normal chili (could be a little spicier though). Definitely like the rub for the meat...will use that elsewhere. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Chuck's Come On Ice Cream (or Night of the Red Death) Chili
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 181
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