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Your Favorite Chili Meat

BBQBluesStringer
BBQBluesStringer Posts: 398
edited November -0001 in EggHead Forum
What's your favorite cut of meat for making chili on the egg? I'll usually take a big sirloin and braise it until it is pot roast tender, and use the braising liquid as the base for my chili. Of course I have attitude like a dump truck where my chili is concerned, but I would love to hear what your favorites are.
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Comments

  • Rumrunner
    Rumrunner Posts: 563
    BBQBluesStringer, I've used a variety of meats over the years, from hamburger meat, chicken, turkey, pork, steak, various sausages and combinations of all. This week I made a batch of chili with hamburger and sausage, I then added about three pounds of left over smoked beef brisket. Man, the best I've ever made.

    [ul][li]Meat & Poultry Questions?[/ul]
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  • Chuck
    Chuck Posts: 812
    BBQBluesStringer,[p]I use tri-tip. A friend of mine competes in chili contests accross the country and she uses tri-tip. Oh and she also wins. I figure thats good enough for me and it does make great chili.[p]Chuck
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  • FatDog
    FatDog Posts: 164
    BBQBluesStringer,
    For my "regular" chili, I use a sirloin tip that I rub with my super secret chili powder (see link) and cook t-rex style then cut into cubes or grind very coarse. For my smoked pork chili (a favorite at the coach's table), I use a pork loin that I cook low and slow then cube. As a non-purist, I put a mixture of beans - usually pintos, light red kidneys, and black) in my red. No one seems to complain.[p]Doc
    [ul][li]Fat Dog's Smoked Pork Chili[/ul]
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  • yaB
    yaB Posts: 137
    BBQBluesStringer,[p]I like either chuck or eye of round, depending on the style of chili I'm making ("greasy" vs. "non-greasy"). Since I got my Egg, I'm finding that the smoke flavor persists into the chili, which is a nice flavor addition, imo.[p]Bob
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  • WooDoggies
    WooDoggies Posts: 2,390
    BBQBluesStringer,[p]Ground chuck 85/15% or cubed chuck roast or leftover brisket make for great chili.[p]John

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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    BBQBluesStringer,
    i like to buy whole tenderloins at costco. ..cut off about 6 inches for a tenderloin roast, then four 2 inch filets, and the tail i reserve for chili. . .when i have 2 or 3 saved in the freezer, i'll pull them out, dose em good with chili powder and dizzy cow lick, grill them direct, then cube em up into the chili (along with some italian sausage grilled the same way). .. .yummy. . .[p]i tried it with stew meat one time (grilled in my grill wok the same way) . . .didn't like that as much. ..
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