Chili Cooking Question > General Discussion

Posted: 11/18/2008 7:00:10 PM EDT

I've made this chili about a dozen times but this is the first time here in this oven. I make mine with sirloin chunks and bake it for six hours at 250*. Usually the meat comes out very tender, pretty much falling apart, but this time it seems a lot tougher than usual.

If I cook it longer at lower temps like 200*, will it soften up, or just turn into little fucking rocks?

Posted: 11/18/2008 7:05:27 PM EDT

[#1]

If you'd have used beans, this wouldn't have happened...

Longer cooking, lower temps. Did you use the same cut of beef?

Posted: 11/18/2008 7:07:04 PM EDT

[#2]

I would say the toughness was due to the meat not your method.

My wife and I got tired of getting tough cuts of supposedly good cuts of meat from the local grocery stores. We now shop exclusivley for our meats at a butcher shop.

Posted: 11/18/2008 7:07:12 PM EDT

[#3]

Cubed sirloin stew beef, same cut but different source considering it would be a hell of a drive to the Tom Thumb near my house in Dallas from here in Knoxvegas, TN.

Posted: 11/18/2008 7:08:02 PM EDT

[#4]

Posted: 11/18/2008 7:08:43 PM EDT

[#5]

Quoted:
http://www.peteykins.com/sparklepony/MeatGrinder.jpg

Too soylent for me.

Posted: 11/18/2008 7:09:04 PM EDT

[#6]

Beans

Posted: 11/18/2008 7:10:39 PM EDT

[#7]

stick with what you are doing, the longer, lower temp would not improve consistancy

that is however just a hunch, thought a well educated one

Posted: 11/18/2008 7:12:08 PM EDT

[#8]

The usual cooking process is done. I'm supposed to serve it tomorrow and I'm concerned that it's going to be pretty fucking inedible, which will suck enormously.

Posted: 11/18/2008 7:13:43 PM EDT

[#9]

Did you let it rest before trying it?

Posted: 11/18/2008 7:14:33 PM EDT

[#10]

No.

Posted: 11/18/2008 7:58:57 PM EDT

[#11]

I guess I'll just let it sit out on the counter until I leave for work in the morning.

Posted: 11/19/2008 3:47:49 AM EDT

[#12]

Quoted:
No.

If you let it rest, the juices migrate back into the meat and it beomes more tender. I do think, however you may have cooked it too long at too high temp. I make beef stew in the oven and I usually have it in for 3 hours at 225.

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