[ARCHIVED THREAD] - A serious Chili thread

Posted: 2/14/2011 9:59:25 AM EDT

If you are looking to fight about beans or no beans please leave. This is a serious chili thread.

My recent experiment where I used cubed pork loin instead of ground beef has taught me a very important lesson regarding chili. Ground meat + spices (beans or not) = meat sauce. So from this day forward when I make chili will use cubed meat. The question is, what is the best cut of cow to use for making chili?

Posted: 2/14/2011 10:04:16 AM EDT

[#1]

I usually use the stew meat packs from costco. It is the trimmings from pretty much whatever they were butchering that day so you usally end up with a variety of parts.

Posted: 2/14/2011 10:06:08 AM EDT

[#2]

Chuck.

And the trick is to use both cubed and ground. Mine uses cubed beef and ground pork sausage.

[ARCHIVED THREAD] - A serious Chili thread

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[ARCHIVED THREAD] - A serious Chili thread

[ARCHIVED THREAD] - A serious Chili thread