recipe reviews for:

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

“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!”

Sort reviews by:
DATE
RATING
MOST HELPFUL

Reviewed: Oct. 2, 2011

My family and friends *love* this recipe! I have been making it for several years. Don't change a thing!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

salomdee

Cooking Level: Expert

Living In: Oakland, California, USA

Reviewed: Apr. 4, 2011

A great chili recipe. I omitted the bacon grease and Salsa, used some canned tomatoes with extra peppers as I did not have these ingredients on hand. Lefotvers froze nicely in ziploc bags and were eaten within a month. The rub is great and I use that spice combo for anything that calls for southwest seasonings as well as for a fajita rub I then top with garlic, lime juice, cilantro and shallots. It is my favorite fajita marinade. Very nice recipe and general rub. It is very spicy (in a good way).

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

perle

Reviewed: May 1, 2010

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.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Citron

Cooking Level: Expert

Home Town: Northfield, Massachusetts, USA

Living In: Jupiter, Florida, USA

Reviewed: Jan. 14, 2010

Very good! I added chili beans and celery too.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

AFKAISER

Reviewed: Nov. 20, 2009

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.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Kali Durga

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Oct. 8, 2009

Yes! Thank you! I was looking for a chili without ground beef. This is excellent. I let the prepared rubbed meat sit for a day in refrigerator. I reduced the spice because the "Red Death" title scared me for a family meal but would not do that again. I cooked in a slow cooker for 9 hours (followed recipe up until the point of simmering). Melt-in-mouth tender. I added black and pinto beans at very end. Note: it was soupy and one of my sons likes a thick chili - so I will work on that next time. I did not drain the tomatoes and maybe that is why.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

ZellaBea

Reviewed: Oct. 6, 2009

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!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Marley_Mom

Cooking Level: Expert

Living In: Huntsville, Alabama, USA

Reviewed: Mar. 1, 2009

Awesome is all I can say about this chili! I made it for a pot luck and work and left with an empty bowl. I added two large cans of pinto beans since I didn't have time to cook my own, which worked out well. I was also in a pinch on jalapenos, so I used the canned tomato/jalapeno combination. It was good for everyone. Next time I will make the time to use fresh chiles, but hey, in a pinch the canned stuff works too.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

crazeemommee3

Cooking Level: Expert

Living In: Sugar City, Colorado, USA

Reviewed: Sep. 29, 2008

A Great Chili Recipie! My family LOVED it the first night but they really enjoyed themselves when we finished the left overs later in the week. The seasonings get a chance to really bring out the best in the chili. I would recommend fixing this dish but actually serving it later in the week. Now that its Fall my family is looking forward to Red Death Chili :n)

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Rea.

Cooking Level: Expert

Living In: Huntsville, Alabama, USA

Reviewed: Feb. 18, 2008

Spicy and very flavorful. Adding beans lends good texture and good nutrition without changing the flavor. The best way to make it is to marinate the meat overnight for at least 12 hours, then saute the meat in the morning. I used 2 saute pans simultaneously to cut down on the time I was standing over the stove; that's a lotta meat to brown. Put all the ingredients into a crock pot and simmer all day in on low.

Was this review helpful? [ YES ]
9 users found this review helpful