Meat in your chili, what kind and why? Venison? Ground sirloin? Hamburger/ground meat? The meat the store markets as "chili meat"?

What do you guys use and what's your reasoning behind it?

I prefer my chili to be "non-greasy" (yes that's a relative term), so I prefer very lean ground meat, or venison. But other than the greasy factor, my theory is that most people can't tell what's in it because of the amount of spices that are used. (Yes I'll probably get flamed for that)



Oh, and this thread is bean vs no-bean FIFY protected.......

Venison or turkey. Mainly I really like the flavor of turkey chili.

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Venison or turkey. Mainly I really like the flavor of turkey chili.

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"Possum chili with a touch of skunk or GTFO"
/ursus

I generally use a combination of beef or venison and pork (3 or 4 to 1 ratio, typically). I like flavorful chili, so that means it needs fat. If you don't like it too greasy, you can drain and/or skim the fat while cooking.

I typically buy a chuck roast and "grind" it myself using a food processor. Same for the pork. I want a non-uniform "chunk" of meat, which you can't really get pre-packaged.

Also, beans are beans, chili is chili, and never the 'twain shall meet.

I mix 1/2 and 1/2 venison and ground beef.

I use 3 lbs 80/20 beef and 1lb Chorizo for home style chili and tri-tip cut to 1/2" dice for competition chili.

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I generally use a combination of beef or venison and pork (3 or 4 to 1 ratio, typically). I like flavorful chili, so that means it needs fat. If you don't like it too greasy, you can drain and/or skim the fat while cooking.

I typically buy a chuck roast and "grind" it myself using a food processor. Same for the pork. I want a non-uniform "chunk" of meat, which you can't really get pre-packaged.

Also, beans are beans, chili is chili, and never the 'twain shall meet.

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Here is my fat side down sacrilege, I like beans in my chili.

I just use ground beef -- 80/20.

Nothing wrong with beans in chili. The recipe I used to make had beans and we like it for years. Now I make a more traditional chili without beans.

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I generally use a combination of beef or venison and pork (3 or 4 to 1 ratio, typically). I like flavorful chili, so that means it needs fat. If you don't like it too greasy, you can drain and/or skim the fat while cooking.

I typically buy a chuck roast and "grind" it myself using a food processor. Same for the pork. I want a non-uniform "chunk" of meat, which you can't really get pre-packaged.

Also, beans are beans, chili is chili, and never the 'twain shall meet.

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Here is my fat side down sacrilege, I like beans in my chili.

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Don't derail my thread into that old pointless argument.

I prefer venison or beef chuck cubed to ~1/2" pieces over ground but I will add a little ground pork for fat and flavor.

I like a mix of coarse ground meat and fine chopped chunks. Any meat will do, but it needs some fat in there somewhere for flavor.

And add me to the pro beans team, pinto only of course. Beans are a cheap, portable food that I'm certain were frequently included in the earliest pots of chili. This no-bean fanaticism is a product of the hoity toity competitive circuit and is frankly un-American and contrary to the roots of this great Texas staple.

96/4 ground beef so there aren't chunks. Heart doc says I need as little fat as possible. Dark kidney beans in there as well. Just finished about 3 gallons. Gonna freeze some.

Smoked pork shoulder/butt

1 lb coarse ground pork - the only ground meat I use.

Basic adds 2 lbs beef cubed about fingernail size

OR

substitute 1 lb buffalo or venison or other game for half of the beef ............ depends on what I have access to.

Tried turkey once - it was ok just not my choice

Always beans - most of the time pinto beans but sometimes black beans

1/2 and 1/2 chipotle chili powder/regular chili powder

ditto paprika/smoked paprika

Mix and match all of the above for variety

1/4-1/2" diced filet minion and venison back strap.

I use ground beef or venison and add roll of hot/spicy pork sausage for a different flavored meat.

I used the ground "chili meat"on my last batch, because it was late at night and they didn't have a good selection of ground beef. I liked the heavier texture of the chili meat for a change of pace.

I like chili-ground chuck or brisket. The fat doesn't bother me, because I cook it and then put it in the fridge, and I want that body from the gelatin in the chili. Then you just pull the fat off and reheat it.

I just heat up a can of Skyline when I need a chili fix.

Quorn in chili is pretty good, give it a try.

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Always beans - most of the time pinto beans but sometimes black beans

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No longer a chili recipe.

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Dark kidney beans in there as well.

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No longer a chili recipe.

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Always beans - most of the time pinto beans but sometimes black beans

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No longer a chili recipe.

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whatever............

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Always beans - most of the time pinto beans but sometimes black beans

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No longer a chili recipe.

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This is Texas. If you don't like the way the cook made the chili, instead of b*tching about it, go fix your own chili the way you like it.

I chopped up some bratwurst once and used that in the chili. It came out pretty good, but not great.

Usually 3 of 4 to 1 mix of course ground venison or 80/20 chuck (or a mix) and pork shoulder. I like the flavor the fat of the shoulder brings to the party.

And I'll respect your FIFY...

1/2 venison 1/2 pork

Made a double batch on a Scout campout last month that was 2lbs venison chili grind, 1lb ground wild hog, 1 lb ground sirloin. No beans, ever.

For those that use venison, why do you use it? Taste? The leanness? Something else?

Taste and leaness both, same reason I like turkey.

For scout chili, finely chopped up hotdog weinies work well. Even the adults will rave about it until they figure out what they are eating.

Ground nutria and beaver both make pretty decent chili meat.

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I like chili-ground chuck or brisket. The fat doesn't bother me, because I cook it and then put it in the fridge, and I want that body from the gelatin in the chili. Then you just pull the fat off and reheat it.

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Hadn't thought about this......


I find the pork/beef mix intriguing.

Just made this last night:

2 lbs of finely ground venison
2 lbs of cubed pork tenderloin

tossed in crock pot,let the meat cook together for a while

add tomato sauce (hunts), 2 packages of HEB brand chili powder, 1 package of HEB brand taco seasoning

Stir and let simmer, add some sea salt to flavor
finish off with one block of unsweetened baker's chocolate

And no beans. I'm making chili, not stew.

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Dark kidney beans in there as well.

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No longer a chili recipe.

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Says who?

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Dark kidney beans in there as well.

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No longer a chili recipe.

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Says who?

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Any self respecting Texan! ;-)

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Dark kidney beans in there as well.

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No longer a chili recipe.

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Says who?

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Any self respecting Texan! ;-)

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Who put you in charge? Born in College Station. I'm a Texan. Certainly at my age I have plenty of self respect, and I always put beans in my chili. I have several Texas cookbooks that were my mother's - many many recipes include beans. Chili snobs................

Hey, no-bean morons, quit nuking my thread!!!!!!