HOME > Chowhound > Home Cooking >

Best beef for a hearty Chili

jmills Jan 22, 2014 07:51 AM

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?


  1. Click to Upload a photo (10 MB limit)
  1. letsindulge RE: jmills Jan 22, 2014 08:03 AM

    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
      jmills RE: letsindulge Jan 22, 2014 08:29 AM


      1. re: letsindulge
        curiousgeo RE: letsindulge Jan 24, 2014 01:20 PM

        Slow braised chuck makes for excellent, savory chili.

      2. mucho gordo RE: jmills Jan 22, 2014 10:53 AM

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

        1. BobB RE: jmills Jan 24, 2014 12:33 PM

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

          1. j
            jpc8015 RE: jmills Jan 24, 2014 01:03 PM

            Large cubes of chuck are good for chili.

            1. biggreenmatt RE: jmills Jan 24, 2014 01:05 PM

              Two words: short rib.

              Try it. Report back.

              3 Replies
              1. re: biggreenmatt
                jpc8015 RE: biggreenmatt Jan 24, 2014 01:08 PM

                Chuck is good for chili. This is probably better.

                1. re: biggreenmatt
                  mucho gordo RE: biggreenmatt Jan 24, 2014 01:15 PM

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

                  1. re: biggreenmatt
                    letsindulge RE: biggreenmatt Jan 24, 2014 01:21 PM

                    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. coll RE: jmills Jan 24, 2014 06:49 PM

                    Brisket for me. Doesn't get much heartier.

                    1. hill food RE: jmills Jan 24, 2014 07:01 PM

                      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)

                      Show Hidden Posts