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Meat For Chili
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Stoogie
Posts: 173
I would like to make some chili for a tailgate party this weekend, but I don't have the time, nor the space to throw on a brisket to cook today or tomorrow (good excuse for another BGE?).
So I was thinking of using some different meat instead. When I make chili for the wife and kids, I just use some ground beef, but I want the chunks of meat for this Saturday. Thought of using chuck roast, but that's pretty fatty and I wasn't sure if it'd work out all that well.
I did a search for chili on the forum and it seems that everything that turns up for chili is brisket chili - which I completely agree with - but I just don't have the time to do one right now.
Any suggestions?
So I was thinking of using some different meat instead. When I make chili for the wife and kids, I just use some ground beef, but I want the chunks of meat for this Saturday. Thought of using chuck roast, but that's pretty fatty and I wasn't sure if it'd work out all that well.
I did a search for chili on the forum and it seems that everything that turns up for chili is brisket chili - which I completely agree with - but I just don't have the time to do one right now.
Any suggestions?
Large BGE
Neenah, WI
Neenah, WI
Comments
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Bush's Baked beans ... pulled pork, add veggies onions etc ...
https://youtu.be/XQsn5kcdmPI Try this!
I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca. -
Many of the past World Championship Chili recipes incorporated Tri-tipXL times 2
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I'm in the ground meat camp, not the cubed camp. I prefer grinding my own using chuck because of the fat it adds to the chili. For 2# of ground chuck I also add a half cup of bacon grease! Fat is your friend in chili!!!Re-gasketing America one yard at a time.
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We like using stew meat in our chili, it's a nice meaty bite. The other option in our house is pulled pork like SoCalTim said.XL BGE, KJ classic, Joe Jr, UDS x2
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braise a chuck roast in a dutch oven until it's tender then chop it up with a knife.
______________________________________________I love lamp.. -
I often use 3/8" cubed eye round. Not fatty at all, which is good. I don't want fat.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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Leftover brisket
Chuck works well.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
I tend to go overboard with the amount of steaks I cook at one time. So always have leftovers. I have used everything from sirloin, rib-eye, New York to tenderloin steaks. Have also used chicken, turkey, and pork butt and I always throw in a link or two of linguica...seems to add a little extra flavor.Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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For me it depends on what kind of chili I'm making. One of my old standby recipes reminds me of the chili I had as a kid in the '50s and '60s -- hardly recognizable as chili, these days, being very tomatoey, a few kidney beans, not really very much chili powder, but it's nostalgic and I love it and make it fairly often, and for that, it's ground chuck.
But for some other styles I get chuck roast and cut it up into small chunks with a knife. I trim off most of the fat, figuring it wouldn't be so appetizing when it's in larger chunks. I really like it that way.
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I use cubed chuck roast. Flour the cubes and sear in oil in a cast iron Dutch oven.
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A buddy of mine makes a chili out of pork but, garlic water, peppers, tomatillo & tomato sauce. I am surprised at the tenderness of the cubes with a relatively short cook time. Try the pork....its the other white meatEllijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
if you have a grinder, chuck and a 3/8 or 1/2 inch grind plate works nice, supermarket grind is too fine. i go half ground and cut stew meat into smaller chunks
fukahwee maineyou can lead a fish to water but you can not make him drink it -
GRE1 said:Many of the past World Championship Chili recipes incorporated Tri-tip
Haven't tried it myself, but may this Winter.South SLO County -
GRE1 said:Many of the past World Championship Chili recipes incorporated Tri-tipLarge BGE
Neenah, WI -
Thanks for all the comments and ideas! I guess that I get in to that "brisket chili" mode and can't really think outside the box of that deliciousness.
@nolaegghead - perfect example ... doing that to a chuck roast will be the next thing I do for chili meat
Large BGE
Neenah, WI -
I like the comments about using Tri-tip. Might try that myself. My wife loves prime rib so I will cook a few throughout the year using oak. I had always done this with my Weber. Being new to the egg, I'm looking forward to egging my first prime rib in the upcoming weeks. Anyway, we only eat our prime rib medium rare and I'm usually looking for things to do with the end pieces and meat from in between the ribs. Started using it in chili a few years ago. I highly recommend it. Of course, I'm not going to cook prime rib just to make chili. The chili is just a way to use all the roast without waste. That's why I like the tri-tip suggestion.
XL BGE, 2 22" Weber Kettles, Weber Performer, Weber Genesis
Bradenton, FL -
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