Three Meat Chili - Aunt Bee's Recipes (2024)

FAQs

What is the best meat combination for chili? ›

When making chili, former Southern Living Test Kitchen Director, Robby Melvin, recommends using a mix of ground chuck and ground sirloin. "It's the best of both worlds," he says. "You get a balanced lean-to-fat ratio from the chuck and the hearty, beefy leanness from the sirloin."

Use lean beef, but not super lean meat. The best ground beef for chili has some fat, so 85% lean is ideal. Don't be tempted to use extra-lean beef or drain off the fat after browning the meat. The fat bastes the meat during cooking, which adds richness to the sauce and keeps the meat moist.

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.

When sliced, it is called chuck steak. Chuck roast also can be used. Cuts from the round also can be used but are not as desirable because round takes longer to cook and it is so lean that it is more difficult to get a good looking stock (gravy). NOTE: Some cooks have used a bit of fresh lean pork with the beef.

Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight. Warming spice blends, like Garam Masala, Ras el Hanout or Baharat are another simple and delicious way to add layered flavors to this simple one-pot meal.

"Adding fresh ingredients — like diced onions, cilantro, and jalapenos — will take any canned chili to another level," Dunleavy said. "The fresh burst of flavor will brighten and elevate the chili while also adding great texture and crunch."

For me, the key to a good chili is all about the spices. I like to use a mix of smoked paprika, cumin, chili powder, and garlic powder to really give it that unique flavor 😋. Another important element is using diced tomatoes 🍅 instead of tomato sauce - it gives the chili a fresher taste.

The beef will release a lot of fat and liquid — do not drain it; you'll skim the fat off at the end. Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and cinnamon (if using). Cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.

Yellow Onions: These are the most versatile and widely available type of onion, and are a good choice for chili con carne. They have a slightly sweet, sharp, and tangy flavor that adds depth and complexity to the dish.

If you're using canned tomatoes, look for San Marzano tomatoes canned without salt and sugar if you can find them. That way you can add your own seasonings. San Marzanos also have the best flavor for home made tomato sauce. What is a substitute for tomatoes in a chili recipe?

Do you drain chili beans when making chili? ›

Too much liquid will thin your chili

The same holds true for using canned beans in chili. According to Taste of Home, you should typically drain canned beans before adding them to your pot of chili. All that liquid can seriously water the chili down, diluting all its flavors.

If you are making chili that will cook for 30 to 40 minutes, diced tomatoes will work best. If you want to make a quick, fresh-flavored tomato sauce with basil, choose the crushed tomatoes. You will only need to cook the sauce for about 20 minutes to get the right thickness and a balanced flavor.

Best Ground Beef for Chili

You can use whatever ground beef you like, but after searing the meat, it's helpful if you either drain or use a paper towel to blot up some of the excess fat.

Raw meat and pot of chili are two things that just don't belong together. If the recipe includes any type of ground meat, bacon, chorizo, or cubes of beef, it should always be browned first. Try this: The first order of business before adding anything else to the pot is to brown any meat in your recipe.

Additional Depth of Flavor

Ingredients like tomato paste, cinnamon, coffee and liquid smoke can all add flavor hints that will make your chili cook-off entry unique. Roast your vegetables and use broth or beer instead of water for even more flavor in your pot.

Luckily, there isn't a right or wrong answer. Beef broth adds a hearty, robust flavor, while chicken broth brings a lighter, more delicate taste. Veggie broth or organic mushroom broth is a great option for those who prefer a plant-based chili.

Traditionally it's only with beef. Beef has the most assertive flavor which holds up best against the spices. The others add texture, but get overwhelmed in flavor, unless that's what you're looking for. I like a mix of beef and pork.