Chili meat

[Angie]

What's your fave meat to use in chili? Why?

 

[Lizannd]

Combination of beef and pork. Both cubed and not

ground. I like the flavor of the sauce better with 2 meats. I don't add beans either.

 

[Callisto in NC]

Ground sirloin and cubed sirloin. It's lower in fat content when trimmed properly and you get a good flavor from it. I use 3 pounds of each, but I make 18 quarts and it lasts an entire year.

 

[Essiebunny]

I like ground and cubed sirloin, also. Sometimes, I grind up chicken for my chili, as well.

 

[elaine l]

I used to use ground but lately I omit the meat altogether. I use beans, peppers, onions, tomatoes and spices.

 

[college_cook]

I've been using cubed sirloin roast in preperation for my chili cookoff, and having good results.

 

[Jeff G.]

What's your fave meat to use in chili? Why?

Sirloin cut up into cubes. Why, it isn't an expensive cut(on sale somewhere), it's tender and it's tasty!!!!!

 

[Caine]

Goat
Snake
Armadillo

 

[Andy M.]

I buy boneless chuck roasts, trim the fat and gristle and cube it.

 

[Barb L.]

I've been making my chili for forty years - always ground chuck w/ beans too! Making some Sat. for the Michigan - Michigan State game !!

 

[Michael in FtW]

I go down the road to a store that sells primarily select grade beef - because it is lower in inter-muscular fat (aka: marbling) than choice grade normally found in most stores and get a big chuck roast. I bring it home, trim it, and cut it into about 1-inch cubes .... then process in batches by tossing a few cubes at a time into the food processor with the steel blade and pulse it a few times until it chops the meat to the texture I want. It's not as tedious as cutting little cubes and it has more texture than ground. And, I like chuck because it's high in collagen which I think adds a little body.

 

[Uncle Bob]

Miss Angie...When I get serious about making chili, I do what Michael does. I wait for the stores to run Chuck roast on sale, bring them home, trim them up, and grind through a "chili plate". This gives me a course grind of meat that is tender, and has a good texture. This time of year a lot of retail stores will display "Chili meat". The only draw back to the grocery store grind... you really don't know what you are getting. Anyway, I like chuck for taste, texture and body.

Enjoy!

 

[Constance]

I use ground chuck and hot pork sausage, bulk or roll. I also use Bush's Chili Hot Beans with their sauce.

 

[Caine]

I go down the road to a store that sells primarily select grade beef

Whereas, I've been known to go down the road with a coal shovel and a burlap bag for whatever might have been a bit slow while crossing.

 

[Robo410]

I've used beef pork lamb and chicken at various times and like them all. Chili for me is a creation not a recipe, although it does have some common beginnings each time.

 

[dippydiner]

Making chili for 40yrs.

Would you share your chili recipe or have I missed it somewhere on the site?
dippydiner