Tri-tip or bison?


 
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russell swift

TVWBB Super Fan
as a meat for chili....what is the preferred choice? Our butcher carries ground bison and occasionally will have a tri-tip on hand. I've read that tri-tip is the preferred meat in chili comps, but I like the meat in chili to be ground, not in cubes. Would a butcher grind up a tri-tip? I will admit that bison has an awesome taste when matched up to regular ground beef.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by russell swift:
as a meat for chili....what is the preferred choice? Our butcher carries ground bison and occasionally will have a tri-tip on hand. I've read that tri-tip is the preferred meat in chili comps, but I like the meat in chili to be ground, not in cubes. Would a butcher grind up a tri-tip? I will admit that bison has an awesome taste when matched up to regular ground beef. </div></BLOCKQUOTE>

I would use chuck for the fat and flavor if you prefer ground meat. If you decide to use cubed meat, a mock tender roast which comes off the chuck primal is a good choice for chili.

Tri tip or bison is pretty lean and wouldn't add the flavor that chuck will.
 
I use tri quite often for chili. Its flavor rivals chuck, imo. Though I love bison, I find bison chili to be more of a marketing thing than anything else. With typical chili ingredients the flavor nuances become moot.

Got a processor? You can grind the meat yourself.
 
See this recipe, btw. I originally made it with tri. It won't win at a CASI comp--fortunately, imo, as CASI chili is pretty crummy, there are actual chilies in mine(!)--but give it a shot sometime.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by russell swift:
as a meat for chili....what is the preferred choice? Our butcher carries ground bison and occasionally will have a tri-tip on hand. I've read that tri-tip is the preferred meat in chili comps, but I like the meat in chili to be ground, not in cubes. Would a butcher grind up a tri-tip? I will admit that bison has an awesome taste when matched up to regular ground beef. </div></BLOCKQUOTE>

I would use chuck for the fat and flavor if you prefer ground meat. If you decide to use cubed meat, a mock tender roast which comes off the chuck primal is a good choice for chili.

Tri tip or bison is pretty lean and wouldn't add the flavor that chuck will. </div></BLOCKQUOTE>

Larry, would a combination of half ground chuck, half ground bison make any sense? I really like the taste of bison, especially the end product. This chili will be loaded up with various fresh peppers, onion, garlic, tomatoes, powders, and seasonings, so I really am not looking to add any unwanted fats--let's call it a 'healthy man's' chili!

Plus, it can't be too complicated of a recipe, as I will be watching college football and drinkin' cold beers as I prepare the chili. I don't have any means of processing a tri-tip.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by russell swift:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by russell swift:
as a meat for chili....what is the preferred choice? Our butcher carries ground bison and occasionally will have a tri-tip on hand. I've read that tri-tip is the preferred meat in chili comps, but I like the meat in chili to be ground, not in cubes. Would a butcher grind up a tri-tip? I will admit that bison has an awesome taste when matched up to regular ground beef. </div></BLOCKQUOTE>

I would use chuck for the fat and flavor if you prefer ground meat. If you decide to use cubed meat, a mock tender roast which comes off the chuck primal is a good choice for chili.

Tri tip or bison is pretty lean and wouldn't add the flavor that chuck will. </div></BLOCKQUOTE>

Larry, would a combination of half ground chuck, half ground bison make any sense? I really like the taste of bison, especially the end product. This chili will be loaded up with various fresh peppers, onion, garlic, tomatoes, powders, and seasonings, so I really am not looking to add any unwanted fats--let's call it a 'healthy man's' chili!

</div></BLOCKQUOTE>

Sure that would work and it will add flavor and less fat than going with all chuck! So you'll have a healthier, tasty, simple chili and more time for beer and football!!
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