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meat for chili

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Unknown
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edited November -1 in EggHead Forum
I am entering a local chili cook off and would like to use a smoked meat for the chili; my wife is not a fan of chili made with stringy meat but rather a chunky type. The chili will be a Mexican version, any ideas of what I might be able to smoke and which type of wood to use to get a nice meat base for this chili?
Thanks to all in advance.

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Comments

  • BajaTom
    BajaTom Posts: 1,269
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    Just Me,
    I use both pulled pork and beef brisket. I prefer the PP because my daughter loves it in her chili. Hope that helps. Good luck, Tom
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  • Matt
    Matt Posts: 103
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    Just Me,
    Last weekend I made my first barbecue (pulled pork for you non-NC folks out there) on my Egg. I always serve baked beans that have breakfast sausage in them alongside my barbecue. Well, I happened to have a fatty in the freezer, so I used that -- far and away the best beans I have ever made.[p]That said, you might consider some combination of fatties to use for your meat. Once cooled, break (cut) into chunks and brown in your pan to render some fat.[p]Good luck.[p]Matt
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  • Unknown
    Unknown
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    Just Me,
    I always toss in some smoked chorizo along with whatever my "primary meat" is. Tons of flavor!
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  • Spring Hen
    Spring Hen Posts: 1,578
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    Just Me,
    I have to agree with your wife. Being from Texas it is the LAW that you must use beef stew meat and cut those chunks up even smaller. They still retain a chunky taste without getting stringy and you get a real meat flavor. One thing I do that is not normal is I put a dash of Hershey's chocolate syrup in it....mmmm....good... We cook ours in a dutch oven on the egg with some hickory wood. Good luck - there's nothing better!!!

    Judy
    Covington, Louisiana USA
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  • CampCook
    CampCook Posts: 157
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    Just Me,
    I use cubed beef and cubed pork and cubed venison if available. Usually 60% beef or venison and 40 % pork. I cube about 1/2 by /2 or 1 by 1. It breaks down during the cook but is not so large as to be stringy.
    Dave
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  • BigT
    BigT Posts: 385
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    Just Me,[p]The one time I didn't use ground beef I used tritip cut into 5/8 dice- broke down some but not stringy and great flavor.[p]hth[p]Big T

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