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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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
MEAT SEASONING
CHILI

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • After eating chili, eat ice cream and say "Come on, ice cream!"

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

401.1 calories; 41.8 g protein; 17 g carbohydrates; 122.3 mg cholesterol; 1387.5 mg sodium. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/16/2004
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. Read More
(34)

Most helpful critical review

Rating: 1 stars
11/08/2006
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. Read More
(9)
39 Ratings
  • 5 star values: 25
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/16/2004
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. Read More
(34)
Rating: 5 stars
01/16/2004
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. Read More
(34)
Rating: 5 stars
04/08/2007
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. Read More
(20)
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Rating: 5 stars
03/06/2004
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. Read More
(20)
Rating: 5 stars
05/03/2010
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. Read More
(16)
Rating: 4 stars
01/18/2010
Very good! I added chili beans and celery too. Read More
(15)
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Rating: 4 stars
03/02/2009
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. Read More
(14)
Rating: 4 stars
11/20/2009
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. Read More
(14)
Rating: 5 stars
10/08/2009
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. Read More
(13)
Rating: 5 stars
04/25/2004
This made a HUGE pot of chili (I also added 4 cans of pinto beans and 1 can of black beans 40 min. before end of cooking time) that I took to my family potluck. I was worried about having lots of leftovers since we also had turkey chicken steaks and numerous side dishes... to my delight by the end of the potluck everyone was raving about the chili and there was less than one small bowl left in the bottom of the pot! Thanks so much for this unbelieveably tasty recipie. From now on this is definitely my chili of choice:) Read More
(13)
Rating: 1 stars
11/08/2006
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. Read More
(9)