Green onions, smoky bacon, and tender chicken bits are scattered throughout this creamy, delicious dip. It makes a delicious appetizer or, when paired with crusty bread, crackers, or veggies, can be a whole dinner.
| Prep Time: | 1 hr |
| Cook Time: | 4 hrs |
| Total Time: | 5 hrs |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 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
- 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
Instructions
- 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.
- 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!”
Nutrition Facts
| Calories | 401 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 4 g |
| Protein | 42 g |
| Saturated Fat | 7 g |
| Sodium | 1388 mg |
| Sugars | 10 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I scaled this in half and added beans but other than that made the recipe as is. This isn’t extremely hot on contact but it has a way of catching up to you. The meat really holds on to its dry marinade and I’m guessing that is where the heat comes in. The one complaint I have is that it is entirely too salty. Leave out the salt altogether. The pork seemed to dominate the beef so next time I will cut back on it and use more beef. All in all great recipe and one I will make again with minor tweaks.
I make this chili all the time and at least once a year for guys I work with and everyone loves it. I use ground venison, pork, and beef in my recipe.
The best! First batch was made with venison and was to die for good. Used 12 large fresh jalepenos and for this second batch replaced some of my spices which had faded flavor from too long on the shelf. Great as first batch was the fresher spices are an improving factor. Use a HOT salsa and all of the cayenne and chili powder called for. It will be spicy but not overly so. I also “chopped” the onions in a food processor almost to the point of juicing … I think that helps distribute flavor especially after a couple days of storage. Bag it in 2 serving portions, freeze and heat in the microwave. Great way for a one person household to eat well without a lot of fussing in the kitchen.
My whole family loves this! Great combination of flavors. I do halve the cayenne because my daughter can’t handle tons of heat. I added beans to it one time (I know…real chili doesn’t have beans) and that was really good too. And of course, we always have ice cream for dessert! It IS part of the recipe.
I followed the recipe almost exactly (I added kidney beans) and this was a very good chili but something kept nagging at me that there was something missing. The boy gave it a 5, I give it a 4 because I think it needs more spices in the chili itself, not just on the meat. Will make again for sure!
My family and friends *love* this recipe! I have been making it for several years. Don’t change a thing!!
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).
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.
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.
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!
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.
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)
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.
This is THE best chili I have ever made or eaten! This is going to be a family standard in the winter. It is pretty spicy and we liked that. Thanks for sharing!
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.
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.
We love chili and we love this recipe. It has enough ingredients that you can leave some out, substitute others or add something different and still have a great meal!
This is definately better the next day. The heat in this varies on what type of salsa that you use, and how many peppers that you put in (I used serrano’s and jalapeno’s and it still wasn’t hot). My husband didn’t care for it as much as I thought that he would (said it looked like dog food), but again, he didn’t try it the next day. I added quite a bit more chili powder and cumin to get the taste that we are used to, but didn’t need the ice cream. Thanks jibefan!
Great Chili, I added 2 cans of black beans and 2 cans of red beans, because it’s not chili without beans (according to my husband). Also, I cut back on the jalapenos a bit, since I’m wimpy.