Best Meat for Texas Chili

[MagicChefHat]

Hi there,

I was wondering what type of meat everyone likes to put into their chili. Especially what cuts of beef you like to use. Thanks.

[Puffin3]

I'd go with a 'blade' roast cut into one inch cubes and browned. Next best IMO would be 'chuck (shoulder) but tell the butcher you want the end with the most connective tissue. There is a difference.

[lexpatti]

my last chili was fantastic (and I don't usually LOVE my outcomes, they always need tweaking the next time - but this was "no changes, awesome"! I used 5 meats in mine. Ground chuck, tiny cubed rib eye or sirloin, bacon, cherizo or spicy sausage like Andouille, and tiny cubed pork.

This was my guide - I adjusted and made changes to this recipe:
http://www.chilipaper.com/FRecipes/Fm...

[coll]

Brisket is my first choice. But I also like to use an assortment of leftover meats that I keep in a gallon ziplock bag in the freezer just for that reason. Which could include sausage, pork, cold cuts and whatever. I just made a pot with both brisket and chuck (not leftover, raw roasts) and the brisket was definitely the better meat in there.

[yayadave]

I like your style. Use what ya' got. I usually buy the cheapest beef in the case and knife-cut it.

[paul balbin]

Made a pot of "Texas state prison" Chili last week with Brisket cut into half inch cubes. oui la la

[speyerer]

Put me on the "chuck" wagon too, cut into 1/8 to 1/4 inch cubes, no ground beef and no beans.

[bnemes3343]

Chuck and no other. Cut into 1" cubes, browned well and then cooked for a very long time with home made chili powder, garlic, etc. No beans please.

[healthyscratch]

I usually go with chuck cut in 1/2" cubes, but lately I've been using tri-tip.

I will also add chorizo on occasion.

[deubster]

Please, no round. Round is inexpensive and lean, but also tough and has a slight liver taste. Trimmed chuck or sirloin is best.

[irodguy]

Round or Chuck cut into 1/8 to 1/4 inch size. Some people grind their meat, but most of the winning chili cooks cut t heir's by hand.

[alanbarnes]

I like do an all-chunk chili (no ground beef), cooked low and slow for a good long time. Chuck roast, trimmed of excess fat and cut into bite-sized chunks, is my beef of choice. It has enough connective tissue to give a good mouthfeel without being too fatty.

You can make good chili from everything from alligator to zebra, but chuck is my favorite.

[Rene]

Round or chuck roast. To me, it's traditional and what my father used.

[luniz]

I don't know about alligator and zebra, but one thing that didn't work out so well was pork belly :)

[kingofkings]

I like my chili meat a little more fatty (about20%), and use a heavier chili meat grind instead of the traditional ground beef.

I also like to add diced steak (usually ribeye) into the chili as well.

[tangoking]

Problem with adding ribeye or the like is that if the chili sits on a warmer those cuts get dry; the delicious fat melts away.

Those cuts are best for a quick sear, not any low n' slow approach.

The typical cuts (chuck, etc) have more connective tissue, which takes t-i-m-e to make it tender; perfect for a dish that often sits around on a warmer while waiting to be tasted.