Posted: 10/18/2014 12:25:14 PM EDT
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Beans or no beans, I don't give a rat's behind about all of that.
My question is for those of you who chunk up your chili meat, as opposed to ground up meat, what cuts do you prefer to use? |
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Quoted: If you ever start you'll want to be sure to put BEANS in it  Quoted: Quoted: I buy whatever is on sale. It cooks so long and it is so heavily seasoned that the cut doesn't really matter IMO. Then again I don't make competition chili. If you ever start you'll want to be sure to put BEANS in it Lies and slander, if you want bean soup make it with ham and call it a day. But yeah for chilli I use whatever is on sale meatwise, if it's a special occasion and I don't feel the need to be economical I use a recipe my uncle gave me that has ribeye cut into cubes in it. Good stuff but not something you want to do all the time if you're working on a budget. |
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This, but any good roast will do. I usually get what's on sale. Quoted:
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Tri tip. Perfect fat ratio, IMHO. This, but any good roast will do. I usually get what's on sale. Well, I'm going to have to ask my butcher for some tri-tip next time. I've been making it with top round lately, and while I like it. I've been looking to see what everyone else is using. I'm also hoping that this will be the year that I get to make chili from free-range venison. 
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Just read this book, "A Bowl of Red" by Frank X. Tolbert, cc 1972,
dp
and you'll never have to ask any more silly questions about chili. |
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[div style='text-align: center;']Just read this book, "A Bowl of Red" by Frank X. Tolbert, cc 1972, https://dl.dropboxusercontent.com/u/20120422/Tolbert_01.jpg and you'll never have to ask any more silly questions about chili. dp Just bought that book. Thank you sir. Jim |
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Fresh grind of 20% bacon, 20% pork and 60% beef. Add in 50% of the previous total by weight of cubed beef, and then chilis, onion and garlic to taste. No more work is required, unless the SO asks, in which case it takes 8 hours of careful attending and slow addition of freshly opened beer by the teaspoon every 30 minutes. Winter is more manageable because of chili. |
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Watch it, or you might all get sacked. Quoted:
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The one im making today has cubed chuck AND ground moose. BOOM. A Møøse once bit my sister... Mynd you, moose bites Kan be pretti nasti... The directors of the firm hired to continue the credits after the other people had been sacked, wish it to be known that they have just been sacked. The credits have been completed in an entirely different style at great expense and at the last minute. |
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Quoted: you californians are weird. "tri-tip"  shit I think you'd get your ass kicked saying something like that around here. Quoted: Quoted: Tri tip. Perfect fat ratio, IMHO. you californians are weird. "tri-tip" shit I think you'd get your ass kicked saying something like that around here.  |
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Like I'm worried about the California rejects we shipped out there. Quoted:
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Tri tip. Perfect fat ratio, IMHO. you californians are weird. "tri-tip"
shit I think you'd get your ass kicked saying something like that around here. 
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Quoted: If I don't have elk or venison, I prefer Boston Butt. I like pork better than beef in chili. I butterflied it into inch thick slabs, seared the slabs hard on the grill, cut them up, and smoked the chili on the Akorn grill until the chunks of picnic were just tender. It worked fantastically well.
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Quoted: you californians are weird. "tri-tip" shit I think you'd get your ass kicked saying something like that around here. Quoted: Quoted: Tri tip. Perfect fat ratio, IMHO. you californians are weird. "tri-tip" shit I think you'd get your ass kicked saying something like that around here. |