Now that there's actually some snow on the ground in Maryland, I'm starting to get phone calls and emails from friends asking me what the best type of meat is to use in chili.
Without doubt the best -- ond only -- meat to use in chili is beef. Those who've already bought my spice mix will notice that the recipe on the back of my bottle specifically calls for ground chuck. That's because my preference is chuck from the shoulder of the cow; it has a nice richness of flavor and a good balance of meat and fat. There's no need to buy more expensive cuts of beef because lesser ones -- even "select" grade -- will become very tender in slow-cooked chili.
My spice mix chili recipe calls for ground chuck because if you're looking for a good, easy recipe that doesn't require a lot of hassle and time -- and let's face it, most people are looking for convenience these days -- you can toss it right into the pot and get on with it. However, if you have some time before the big game or you otherwise want to make a more authentic pot of chili, you can (and should) cut chuck steak into 1/4" or 1/2" cubes.
One thing I need to make clear: Ground beef or hamburger meat is not the same as ground chuck. Ground beef comes from the scraps that are trimmed from all types of cuts and put through the grinder at the end of the day. It's fine for meatloaf or chili sauce, but chuck is the ticket for your chili.
By the way, if you're looking for a suitable alternative to chuck in the event your grocer doesn't carry it -- which, by the way, means you need to find a new grocer -- you can use sirloin. In fact, you'll notice that my competition red recipe calls for a combination of chuck shoulder and sirloin. Top round is also good for chili. So whatever you choose, just order your steaks cut to 1" thickness, and you'll be able to dice them into proportional cubes very easily.
Now, some people have asked if they can use ground turkey in their chili, ostensibly to make it more healthy. To that I say sure, go ahead, but just as long as you know that chili made with any type of poultry is not chili. I know for a fact that my spice mix still tastes great when used in turkey "chili," but hey, my job is to educate in addition to warming your heart with a little culinary love. So there you have it.
That said, I'm actually working on a vegetarian "chili" to appeal to folks who can't have or don't prefer meat. I also know that hunters love to use venison in their chili. At the end of the day, it's all about you -- cook with ingredients you like and don't be afraid to experiment with all sorts of flavors and techniques.
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