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Apr 2, 2008 09:29 AM

Chilli Meat

My old restaurant recipe for chilli calls for pork and beef scrapes. I'd like to make it at home but I don't have trimmings. What's cuts does everybody like to use for their chili? Thanks

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  1. Beef....Chuck
    Pork....Boston Butt/Shoulder


    1 Reply
    1. re: Uncle Bob

      Just so. Beef chuck and pork shoulder are the best cuts for chili by far, because they have the right amount of fat and connective tissue.

    2. I use tri-tip beef, cut into small pieces or coarse ground.

      The tri-tip beef roast or steak is located at the bottom of the beef sirloin. This cut usually weighs one and a half to two and a half pounds. This cut is also called a triangle roast. You may have to ask your butcher for this cut of meat.

      1. Most of the chili-contest winners whose recipes have been posted online seem to use either beef chuck or tri-tip. I made a batch recently using tri-tip that came out very well. I usually add some pork shoulder also, about a third of the amount of the beef (i.e., if I use 3 lb. of beef, I'll put in one lb. of pork). Sometimes leg of lamb, or venison if I have it (up to about a quarter of the total amount of meat).