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Chilli Meat

MIss G Apr 2, 2008 09:29 AM

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

  1. Uncle Bob Apr 2, 2008 09:41 AM

    Pork....Boston Butt/Shoulder


    1 Reply
    1. re: Uncle Bob
      BarmyFotheringayPhipps Apr 2, 2008 09:46 AM

      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. speyerer Apr 2, 2008 09:59 AM

      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. Bat Guano Apr 2, 2008 10:18 AM

        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).

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