Mylegsbig
Head Chef
Hey guys last time i made my chili recipe i used ground beef. The flavor of the chili was delicious but i want to go on and graduate to the better beef chilis. Only thing is i've never used real steak meat to simmer in a sauce like that. Couple of questions.
Can i use a good Ribeye? Alot of the recipes say cut meat into 1/2 inch cubes, or 1/4 inch cubes, can't recall. What is the best way to cut the meat like this? Does anyone have any illustrations on how to do it?
Also, when this kind of beef simmers and slow cooks, does it get more tender the longer i cook it?
Because i like to simmer my meat sauces / chilis for around 2 hours or more.
Also any other tips on adding this kind of real steak into the chili would be great.
Thansk in advance.
Can i use a good Ribeye? Alot of the recipes say cut meat into 1/2 inch cubes, or 1/4 inch cubes, can't recall. What is the best way to cut the meat like this? Does anyone have any illustrations on how to do it?
Also, when this kind of beef simmers and slow cooks, does it get more tender the longer i cook it?
Because i like to simmer my meat sauces / chilis for around 2 hours or more.
Also any other tips on adding this kind of real steak into the chili would be great.
Thansk in advance.