Three Meat Chili - Aunt Bee's Recipes (2024)

FAQs

What is the best meat to put in chili? ›

The best meat for chili depends on the type you're making, but professionals generally use a combination of ground chuck, brisket, short ribs, or diced tri-tip sirloin mixed with bacon and sausage to layer multiple textures and flavors.

Beef chuck works well because it cooks in a reasonable length of time and makes a good looking glossy gravy. A good cut is the chuck tender, which is sometimes known as a “mock tender”. When sliced, it is called chuck steak. Chuck roast also can be used.

Ground beef is the most common meat for chili because it's fast and easy to prepare in large amounts. “Real chili”, as in competition chili, is made with cubed stewing beef, usually cut from the chuck, or shoulder of the animal.

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

If you are making chili that will cook for 30 to 40 minutes, diced tomatoes will work best. If you want to make a quick, fresh-flavored tomato sauce with basil, choose the crushed tomatoes. You will only need to cook the sauce for about 20 minutes to get the right thickness and a balanced flavor.

Sweet onions are great for caramelizing due to their higher sugar content. You can cook them into your chili, serve them raw over top, or even elevate your chili with a sophisticated caramelized onion topping! Some of my favorite sweet onions are Walla, Walla, Maui, and Vidalia Onions.

The best ground beef for chili has some fat, so 85% lean is ideal. Don't be tempted to use extra-lean beef or drain off the fat after browning the meat. The fat bastes the meat during cooking, which adds richness to the sauce and keeps the meat moist.

Texas Chili - Chuck

Most chili lovers will tell you that this is the ideal cut of meat for stew and chili. Chuck is initially a very tough cut of beef, but when you consider the fact chuck is highly marbled, it turns out this is perfect for the low-and-slow way to cook the perfect Texas chili.

Which peppers for chili? ›

I used Senise chili peppers, jalapeno peppers, Aleppo peppers and the awesome habanero chili peppers for this recipe, though you can vary it up for different flavor profiles. If you're looking for a milder version, go with bell peppers, which will bring in LOTS of flavor without any heat.

ANSWER: The most popular cheese to serve with a steaming bowl of chili is cheddar cheese, personal preference would dictate whether it be mild, medium or sharp cheddar. Monterey or pepper Jack cheese would be another good choice.

If you're using canned tomatoes, look for San Marzano tomatoes canned without salt and sugar if you can find them. That way you can add your own seasonings. San Marzanos also have the best flavor for home made tomato sauce. What is a substitute for tomatoes in a chili recipe?

Gordon Ramsay's recipe for chili con carne includes onion, a red chili pepper, fresh tomatoes, and kidney beans. Ramsay's chili recipe is lengthy — it includes everything from ground cumin and sweet paprika to a cinnamon stick, ground beef or beef mince, and garlic.

So I decided I would make a nice competition chili at home to see what the differences are between it and normal chili. For one, Competition chili does not have beans. It can not have any fillers such as noodles or rice. It has to be meat, seasonings and that is about it.

Traditional Red Chili is any kind of meat, or combination of meats, cooked with red chili peppers, various spices and other ingredients. Beans and non-vegetable fillers such as rice and pasta are not allowed.

The ideal chili will have a thick consistency. It should NOT be dry, watery, grainy, lumpy or greasy. Judge each Chili on its own merit; do not compare one chili to another. Use a clean, new spoon for each chili.

Ground Beef: Provides the hearty meaty base for the chili. Opt for 85% lean; the fat enriches the meat, enhancing the dish's overall flavor and texture. And don't stress about the fat—post-cooking, it's easy to skim off any excess. Baking Soda: Helps tenderize the beef by locking in moisture, making it more succulent.