Which cut of meat for chili?


 
Chris in Cameron Park

Chris in Cameron Park

TVWBB Fan
First off, I posted this here cause the Side Dish section has had VERY little activity.

I have a recipe that I like for chili that uses ground pork and beef. I'd like to try a chili with chunks of beef instead of ground. I was thinking of using London Broil.

What cut should I try?



BTW, here is the recipie:


Bossard's Chili
Ingredients:
1lb ground beef (1pkg)
1lb ground pork (1pkg)

1 large bell pepper
2 ribs celery
2 yellow onions
1 large jalapeno seeded (this is mild, add for more heat)
1 serrano seeded
2 clove garlic (or more)

2-16oz cans crushed tomatoes
1-16oz can tomato sauce
1-16oz can kidney beans (drained)
2-16oz can chili beans (drained)
1-16oz can corn
1 small can green chilis

2 Tbsp chili powder
1 tsp sugar
2 tsp cumin
1Tbsp paprika
2 tsp cayenne pepper
1Tbsp salt
Ground black pepper to taste

Prep:
Brown meat and drain off grease. Combine all ingredients in crockpot and cook on LOW 8-10hrs. Serve with sourdough bread and sour cream. Makes ~5 quarts, so use at least a 5 quart pot.
 
Lot of people use leftover brisket / butt / chuck / rib meat in chili. I hear brisket chili is a winner, although I'm not one for chili. Just saying
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Chuck tender is the cut of choice for chili. Remove that one vein of connective tissue down the middle, cube it up, and you're good to go. I also use leftover brisket flat in the Chili Colorado recipe posted in the Recipes Forum.

Actually, the recipe forums are not about activity-- they are supposed to be a reference collection. You should put your recipe there, too, and amend it as you improve it.
 
Chuck tender roast is a specific cut. Kind of looks like a tenderloin-- tubular in shape, and tapering smaller at one end. You can see a single vein of connective tissue that runs longitudinally down the middle. It's typically inexpensive, and easier than carving the fat out of a chuck roast.
 
I've got to go with chuck also although brisket is good also. Using chuck will be faster (you don't have to smoke a brisket first). FYI, London Broil is a cooking method, not a cut of beef. Generally you'll get a top/sirloin when you grab a 'london broil' package at the store. You could use the sirloin, but I think the flavor and texture in chuck is better. The purists (and especially those from TX) will say leave out the beans entirely. If you like the beans, add them later in the cook otherwise they'll be mushy. Also, check your seasoning levels throughout the cook, certain spices loose their potentcy after a while and you'll need to add more. Many pros use the multiple 'dump' method in their competitions.
 
If you use previously cooked beef such as pulled chuck you may want to add it then stop simmering. If you simmer too long (depending on the cut) it can completely fall apart into tiny strands giving an unpleasant 'feel' in the mouth.
 
I have been making my chili using ground beef and I cut up a large pork tenderloin. I brown it separately and then add to my chili. It is so tender and really makes the chili a filling meal. I have been doing this for years and my family/friends love it. The chuck sounds good to though and I'm sure cheaper. Good luck.
 
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