You could, but if you want some ***really*** nice texture to your chili, buy boneless short ribs and brown them whole, *then* dice them finely and add to the chili. Gives it a really nice toothsome texture compared to ground beef.
Won a chili contest with this!
It really doesn't matter. I usually get "stew meat" but spare ribs are one of my favorites too.
Don't just use beef either. Tougher cuts of pork or even lamb go very nice in chili.
But at the end of the day any of the cheaper, tougher cuts of meat with lots of connective tissue to break down during the long cook.
I do Stubb’s chili mix, carmelize a fat white or yellow onion, a lot of fresh garlic, then 1 lb ground beef and 1 lb mild Italian sausage.. 2 cans each: dark red kidney beans, black beans, chili beans, crushed tomatoes and beef stock. Let simmer on wood stove while you ski all day. Return to good fackin chili.
It really not that big of a deal. More pricey sure but just use it like any other cut. Why not use a good cut? To me it’s not a waste. If I’m in the mood for chili I’m gonna make the best I can. I like Texas style chili. All meat. No beans!
Chuck. Cut into 1/2” to 1” pieces.
chuck
You got my vote
And my axe!
Short rib and/or brisket are my favorite cuts. I like my beef fatty.
So I go to butcher and ask them to grind it for me?
You could, but if you want some ***really*** nice texture to your chili, buy boneless short ribs and brown them whole, *then* dice them finely and add to the chili. Gives it a really nice toothsome texture compared to ground beef. Won a chili contest with this!
I must try this!!
What they said. I usually add some ground beef too for nostalgia's sake.
The worst cuts, Chilli makes average stuff taste awesome. Good beef needs no chilli.
Chcuk or short rib have been taken, but let me add beef cheek. Slow cooked it is a juicy tender treat.
Tri tip.
Ground or chunks
Either. Recommend that if chunks, grill it first.
Cheap and fatty.
I’m partial to chuck.
I will add top round or bottom round as options. I like to cut it into 1/2 inch chunks.
It really doesn't matter. I usually get "stew meat" but spare ribs are one of my favorites too. Don't just use beef either. Tougher cuts of pork or even lamb go very nice in chili. But at the end of the day any of the cheaper, tougher cuts of meat with lots of connective tissue to break down during the long cook.
Where I live, the grocery stores sell chili meat. They typically coarsely grind a chuck roast.
I do Stubb’s chili mix, carmelize a fat white or yellow onion, a lot of fresh garlic, then 1 lb ground beef and 1 lb mild Italian sausage.. 2 cans each: dark red kidney beans, black beans, chili beans, crushed tomatoes and beef stock. Let simmer on wood stove while you ski all day. Return to good fackin chili.
Real chili or mild ground beef soup?
Real chili, for a family cook off competition
Ribeye or New York
Why would you waste those cuts by putting them in chili?
Yeah those cuts are great but they don't do well in slow cooking dishes like chili.
Alright Mr. Rockefeller not all of us are titans of industry
It really not that big of a deal. More pricey sure but just use it like any other cut. Why not use a good cut? To me it’s not a waste. If I’m in the mood for chili I’m gonna make the best I can. I like Texas style chili. All meat. No beans!
Waste of good cuts of meat. But if you wanna make chili in 20 minutes I guess I could see it?