• This is a political forum that is non-biased/non-partisan and treats every person's position on topics equally. This debate forum is not aligned to any political party. In today's politics, many ideas are split between and even within all the political parties. Often we find ourselves agreeing on one platform but some topics break our mold. We are here to discuss them in a civil political debate. If this is your first visit to our political forums, be sure to check out the RULES. Registering for debate politics is necessary before posting. Register today to participate - it's free!

Two keys to a great chili.

Renae

Renae

Banned
Suspended
DP Veteran
Joined
Aug 26, 2007
Messages
50,241
Reaction score
19,243
Location
San Antonio Texas
Gender
Female
Political Leaning
Conservative
If you have a butcher shop or your local grocery chain does it, get some brisket/sirloin ground. My HEB sells burgers like that, I just by the patties and crumble them in.
The second key, buy a cheap ribeye. Cut it up and put it in.

You're well on your way to great chili friends.
 
Cubing (to 1/2" to 3/8") or coarser grinding (using #4 plate vs. #1 plate) the meat is a plus as, of course, is using a better cut of meat. Another chili flavor enhancer is to add (1 tsp.) cumin to (every 4 tbsp. of) a commercial chili powder mix for each 1 lb. of meat. Adding masa (1/4 cup of for each 1 lb. of meat) after the meat is cooked is also a great chili flavor enhancer as well as a 'gravy' thickener.
 
Renae said:
If you have a butcher shop or your local grocery chain does it, get some brisket/sirloin ground. My HEB sells burgers like that, I just by the patties and crumble them in.
The second key, buy a cheap ribeye. Cut it up and put it in.

You're well on your way to great chili friends.
Click to expand...

2 more keys

Dark beer

shiner-bock-beer-texas-usa-10482819.jpg


And no beans

06530d7cd8c5268fc433e793a7599a15.jpg
 
ttwtt78640 said:
Cubing (to 1/2" to 3/8") or coarser grinding (using #4 plate vs. #1 plate) the meat is a plus as, of course, is using a better cut of meat. Another chili flavor enhancer is to add (1 tsp.) cumin to (every 4 tbsp. of) a commercial chili powder mix for each 1 lb. of meat. Adding masa (1/4 cup of for each 1 lb. of meat) after the meat is cooked is also a great chili flavor enhancer as well as a 'gravy' thickener.
Click to expand...

AGreed, I just wanted to start off a chili discussion as I just made a pretty swank pot the other day and was interested if others had ideas. Mission ACCOMPLISHED! Also, when we finally move, get that house built, I've made it clear to my dear wife I'm GOING to have my own meat grinder.
 
Equal parts beef and chorizo.

agree that masa is the best thickener.
 
ttwtt78640 said:
Cubing (to 1/2" to 3/8") or coarser grinding (using #4 plate vs. #1 plate) the meat is a plus as, of course, is using a better cut of meat. Another chili flavor enhancer is to add (1 tsp.) cumin to (every 4 tbsp. of) a commercial chili powder mix for each 1 lb. of meat. Adding masa (1/4 cup of for each 1 lb. of meat) after the meat is cooked is also a great chili flavor enhancer as well as a 'gravy' thickener.
Click to expand...

I haven't made chili in a while but cubed meat is the way to go. It's far superior to ground meat.
 
Crovax said:
2 more keys

Dark beer

shiner-bock-beer-texas-usa-10482819.jpg


And no beans

06530d7cd8c5268fc433e793a7599a15.jpg
Click to expand...

Extras, such as grated cheese, diced raw onion, beans, crackers, pasta or (super) hot pepper sauce can be added to "real" chili on a per serving basis.
 
Gaius46 said:
I haven't made chili in a while but cubed meat is the way to go. It's far superior to ground meat.
Click to expand...

Buying coarse ground meat is a great labor saver and is offered by our local grocery stores and meat markets. Perhaps it is what cut of meat you chose to cube, rather than the method of preparation, that makes most of the difference.
 
ttwtt78640 said:
Buying coarse ground meat is a great labor saver and is offered by our local grocery stores and meat markets. Perhaps it is what cut of meat you chose to cube, rather than the method of preparation, that makes most of the difference.
Click to expand...

It isn't so much the taste as it is that biting into a hunk of meat is just more satisfying to me.
 
Gaius46 said:
It isn't so much the taste as it is that biting into a hunk of meat is just more satisfying to me.
Click to expand...

I prefer the high quality browned ground beef and chorizo...I like the texture and all the flavors seem to blend better with the meat.
 
Gaius46 said:
It isn't so much the taste as it is that biting into a hunk of meat is just more satisfying to me.
Click to expand...

Yep, hamburger is typically ground too fine for use in chili or any other stew.
 
Renae said:
If you have a butcher shop or your local grocery chain does it, get some brisket/sirloin ground. My HEB sells burgers like that, I just by the patties and crumble them in.
The second key, buy a cheap ribeye. Cut it up and put it in.

You're well on your way to great chili friends.
Click to expand...

Bacon, Renae. You are forgetting bacon. How could you.

But the rest I'm digging. :)

Also: chipotle - specifically adobo sauce.
 
OlNate said:
Bacon, Renae. You are forgetting bacon. How could you.

But the rest I'm digging. :)

Also: chipotle - specifically adobo sauce.
Click to expand...

I usually use adobo and the chilies in the adobo.

I dont add bacon. Love it but doesnt fit into my chili.
 
Lursa said:
I usually use adobo and the chilies in the adobo.

I dont add bacon. Love it but doesnt fit into my chili.
Click to expand...

Wrong. Bacon always fits. You just put it in first. ;)

I do a mix of ground beef, ground pork, and bacon. I get that some people like cubed meat in chili, but I do not. Grinding the meat takes down structural barriers preventing intermarriage of flavors.

I like the chilies in the adobo as well, but I also like to score and insert whole fresh jalepenos (to be removed before serving), which adds a lot of heat, so if I'm making it for a mixed crowd, I'll use the chipotle peppers for something else...I like them in omelets. :)
 
OlNate said:
Bacon, Renae. You are forgetting bacon. How could you.

But the rest I'm digging. :)

Also: chipotle - specifically adobo sauce.
Click to expand...

Merely a kicking off point, everyone has their favorite add in :)
 
OlNate said:
Wrong. Bacon always fits. You just put it in first. ;)

I do a mix of ground beef, ground pork, and bacon. I get that some people like cubed meat in chili, but I do not. Grinding the meat takes down structural barriers preventing intermarriage of flavors.

I like the chilies in the adobo as well, but I also like to score and insert whole fresh jalepenos (to be removed before serving), which adds a lot of heat, so if I'm making it for a mixed crowd, I'll use the chipotle peppers for something else...I like them in omelets. :)
Click to expand...

That's why I use a nice marbled ribeye and cut it in, the fat really mixes into the flavoring of the food.
 
Renae said:
Merely a kicking off point, everyone has their favorite add in :)
Click to expand...

Don't use smiley emoticons to try to appease my outrage at your horrific gaffe, I'm very upset, and I intend to stay that way...

:lol:
 
Renae said:
That's why I use a nice marbled ribeye and cut it in, the fat really mixes into the flavoring of the food.
Click to expand...

haha...see, the ribeye wouldn't make it past the BBQ for me to make it into the chili. :) Sounds awesome, though.

Are you for or against mushrooms in chili?
 
OlNate said:
Wrong. Bacon always fits. You just put it in first. ;)

I do a mix of ground beef, ground pork, and bacon. I get that some people like cubed meat in chili, but I do not. Grinding the meat takes down structural barriers preventing intermarriage of flavors.

I like the chilies in the adobo as well, but I also like to score and insert whole fresh jalepenos (to be removed before serving), which adds a lot of heat, so if I'm making it for a mixed crowd, I'll use the chipotle peppers for something else...I like them in omelets. :)
Click to expand...

I add jalapenos and anaheim's and sometimes serranos, plus regular green bell peppers. Sometimes yellow bell pepper too. It's all vitamin C. The bell peppers are fleshier, different textures.

I tend to make my chili as healthy as possible...so I drain (most, not all) fat after browning the meats. Love bacon but can add it to other things. The thing that would make a flavor difference would be leaving in the fat...dont want to do that. (The adobo and chipotles add enough smokiness)

I also add lots of vegetables (altho not beans), esp. onions, celery, and small diced carrots.

I am considering adding a small bean, black or pinto or white, for fiber. Not in large amounts but the fiber content is very high and very good for you. Helps offset some of the red meat effects in the colon.

Yup...removing all the romance from chili! But I cook up a big crockpot full and freeze most and eat it for weeks. When I cook at home, I tend to cook healthy.

Edit: Garlic! How could I forget?! :) (And chili powder, cumin, and smoked paprika of course)
 
Last edited:
OlNate said:
haha...see, the ribeye wouldn't make it past the BBQ for me to make it into the chili. :) Sounds awesome, though.

Are you for or against mushrooms in chili?
Click to expand...

Agreed. I do very little to a good piece of beef. Salt. Maybe a spiced rub.
 
OlNate said:
haha...see, the ribeye wouldn't make it past the BBQ for me to make it into the chili. :) Sounds awesome, though.

Are you for or against mushrooms in chili?
Click to expand...

No mushrooms in chili. That's why I buy the like 7-8 dollar ribeyes for chili. The good stuff, that I bbq? Costs too much for chili.
 
Lursa said:
I add jalapenos and anaheim's and sometimes serranos, plus regular green bell peppers. Sometimes yellow bell pepper too. It's all vitamin C. The bell peppers are fleshier, different textures.

I tend to make my chili as healthy as possible...so I drain (most, not all) fat after browning the meats. Love bacon but can add it to other things. The thing that would make a flavor difference would be leaving in the fat...dont want to do that.

I also add lots of vegetables (altho not beans), esp. onions, celery, and small diced carrots.

I am considering adding a small bean, black or pinto or white, for fiber. Not in large amounts but the fiber content is very high and very good. Helps offset some of the red meat effects in the colon.

Yup...removing all the romance from chili! But I cook up a big crockpot full and freeze most and eat it for weeks. When I cook at home, I tend to cook healthy.
Click to expand...

Renae, I'm no longer outraged by you, I have a new target... :lol:

K, so...here's how mine's different. I drain NOTHING. The rendered fat gets used to cook the next layer: First, bacon for a moment, with some garlic. That fat goes into the ground meat, which then gets transferred to my big pot. But the combined fat of the bacon and ground meat is used to cook the onions, and celery. All the fat gets used. And it is glorious.

I have minimal beans...and I only use black beans, so I don't end up with too much on a spoon at once. That, and tomatoes, and whatever bits of the chilies make it into the broth are the only vegetables...well, and mushrooms, of course. I like portabellas and cremini (sp?) mushrooms for chili.

And if you really want to take this to dying from a heart attack with a smile on your face, add a generous dollop of sour cream and a heap of shredded cheddar cheese to the bowl.

lol...ya, my chili ain't healthy, but I don't make it too often, so it's all good. And it IS good! ;) haha
 
Renae said:
No mushrooms in chili. That's why I buy the like 7-8 dollar ribeyes for chili. The good stuff, that I bbq? Costs too much for chili.
Click to expand...

Hmm...I love mushrooms in chili. But, I mean, I can't talk too much smack to someone talking about putting ribeyes in chili, now can I? :)
 
Lursa said:
Agreed. I do very little to a good piece of beef. Salt. Maybe a spiced rub.
Click to expand...

And you're back in my good graces...haha...

I agree completely. When cooking steak, I only use Montreal steak spice. It's the only thing you need, there is nothing better. It should be about the quality of the meat and your competence with flame. Everything else is a crutch. :lol:
 
Renae said:
If you have a butcher shop or your local grocery chain does it, get some brisket/sirloin ground. My HEB sells burgers like that, I just by the patties and crumble them in.
The second key, buy a cheap ribeye. Cut it up and put it in.

You're well on your way to great chili friends.
Click to expand...

If you want a fast, easy and delicious chili, pick up some chorizo and fry it up first, then cook your ground beef with the chorizo.

Also, we stopped buying hamburger. We've got a meat grinder (Kitchen-Aid mixer with the attachment) and we watch for sales on brisket, chuck roasts, round roast and sirloin roasts. When they come around, we clear out the shelf and take it all home and grind it ourselves and then vac-seal it for the freezer. The last time we did this, they had a sale on boneless chuck roasts and sirloin roasts and I now have about 15 lbs. (out of the 30 lbs. I started with) of a chuck/sirloin mix.
 
You must log in or register to reply here.
Back
Top Bottom