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Best beef for a hearty Chili

This cold weather makes me want to cook a big pot of chili. I am not totally satisfied with my current recipe and am trying to tweak. I would appreciate any comments on what cut of beef you more accomplished chili chefs prefer. Chunks, ground, cut?

Thanks!

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  1. I like chuck either coarsely ground, or chopped. Flavorful, and excellent for long braise. Reasonably priced, readily available, with good fat to meat ratio.

    2 Replies
    1. re: letsindulge

      Thanks

      1. re: letsindulge

        Slow braised chuck makes for excellent, savory chili.

      2. I also use boneless chuck cut into small, stew meat size chunks.

        1. Ditto - chuck, diced into 1/2" cubes. Can't beat it.

          1. Large cubes of chuck are good for chili.

            1. Two words: short rib.

              Try it. Report back.

              3 Replies
              1. re: biggreenmatt

                Chuck is good for chili. This is probably better.

                1. re: biggreenmatt

                  I can see why short ribs would make a great chili. I love the beefiness of them.

                  1. re: biggreenmatt

                    Hey there biggreenmat. IMO short rib falls apart, and is too stringy. Chuck is cut from the shoulder muscle which gets more use than the rib which = flavor for less $.

                  2. Brisket for me. Doesn't get much heartier.

                    1. I like a flank or even a skirt marinated in olive oil and tons of garlic (and peppers and stuff) and flash-grilled or pan-seared and chopped like a carne asada and tossed into the pot.

                      carnitas ain't bad either, but then I'm kinda slutty when it comes to chili. (pls. don't tell my Texas friends, the few I have left)