Best Meat for Texas Chili
I was wondering what type of meat everyone likes to put into their chili. Especially what cuts of beef you like to use. Thanks.
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.
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.
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.
Please, no round. Round is inexpensive and lean, but also tough and has a slight liver taste. Trimmed chuck or sirloin is best.
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.