[Closed] Which beef for chilli?

Slow cooking is ace for chilli. Try using some of the less favoured cuts like shin or cheek. Shin is probably better for a chilli though, I think. Failing that, for a quicker cook version, try using some rump steak chopped up thinly.

When I do that I use mainly mince and [i]some [/i]chopped stewing steak.

Or mix beef and pork mince.

And get good quality mince from a butcher's shop.

And use different beans (kidney, baked etc).

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They'll never know 😉

Ah...good suggestions there guys, cheers. Mixed pork and beef...there's an idea. Have done that when making a cottage pie with a difference. Which cut of pork? Might go for finely chopped rump and pork mixed. Always throw in a few different beans...kidney, black eyed, baked. A few chopped gherkins are always good too.

brisket is my choice of cut - the famous fat lipped chef off the tele used it in his chilli on his US tour, along with coffee and loads of spices - it's bloody awesome and the only receipe i use now

😆 binners 😆

brisket is my choice of cut - the famous fat lipped chef off the tele used it in his chilli on his US tour, along with coffee and loads of spices - it's bloody awesome and the only receipe i use now

Got a link to said recipe?

Cook it the day before serving, 24hr "aged" chilli rocks.

Also, throw in a couple of naga jolokais, that'll liven up the dinner party 😀

It will be cooked on Thursday

Cook it the day before serving, 24hr "aged" chilli rocks.

You could also pop in some chorizo instead of/as well as the chunks of beef.

Quorn 🙂

Include some grated carrot and good chocolate too.

Best cut is probably skirt - works well with more strongly flavoured foods.

personally I uses some mince and some braising steak, and leave it to cook for 5 hours or so, and then stand over night.

Worth chucking in some beer, coffee and dark chocolate as well.

I use shin of beef and some tenderlion pork. Nice bit of dark chocolate too.... mmmmmmmmmm

chuck or flank steak FTW... and some bones!

http://stovies.wordpress.com/2010/11/19/chilli-very-con-carne/

Thanks everyone for suggestions - coffee and dark chocolate are new ones for me but I'll certainly be giving them a try. Cooking Thursday for around 5 hours then and tasting on Friday. Will report back on suggestions. 🙂

Celery is good in a chilli too - adds some substance.

Blimey I'm starvin' now after reading this thread!

My tip is don't put chocolate in. I did, after recommendations from here and it ended up tasting exactly how you might expect; like chilli with chocolate in, disgusting....

Chocolate? What the hell is wrong with you people? Just substitute the chocolate for more chilli's. You can never have too many 😀

Not dairy milk ffs. Some real 90% cocoa cooking stuff.

My tip is don't put chocolate in. I did, after recommendations from here and it ended up tasting exactly how you might expect; like chilli with chocolate in, disgusting....

Did you wang a crunchie in there?

Ok, dark chocolate Mars bar it is then.

Did you wang a crunchie in there?

PLEASE! This is a family show!

Don't forget the beer. 😀

5 dried ancho chiles
1 dried New Mexico chile
2-1/2 cups water
2 pounds cubed bite-size beef
2 tablespoons peanut oil
2 cups soaking liquid from the chiles
2 minced garlic cloves
1 teaspoon salt
1 tablespoon peanut oil
1 finely minced small onion
2 tablespoons flour
1 teaspoon dried Mexican oregano leaves; crushed
1/4 teaspoon fine ground cumino

Note: This recipe from Northern Mexico and the Rio Grande Valley, is the grandfather of Tex-Mex Chili, which was given to us by the Mexican vaqueros driving cattle North into Texas. The name, Chile Colorado con Carne translates to "Red Chile with Meat." Muchas Gracias, mi amigos viejo!"

Hydration of Dried Chiles:

Hydrate the dried chiles by removing the stems, the seeds and the internal placental tissue (membranes) connecting the seeds to the walls. Tear the chile walls into assorted flat pieces. Soak the pieces in enough hot (not boiling) water to cover, for about 30 minutes or until softened. Boiling temperatures can release a bitter flavour.
Drain the hydrated chile pieces and keep covered, reserving the liquid.

Instructions:

Cut meat into bite-size pieces. Heat 2 tablespoons oil in a heavy skillet or Dutch oven. Add meat. Cook until browned. Add the chile soaking liquid.
Cover and simmer 1 hour.
Place chilies in blender with about ½ cup cooking stock from meat and puree the chiles.
Add chile puree to meat and stock. Mash garlic with salt to make a paste.
Heat 1 tablespoon oil in a medium skillet. Add garlic paste and onion. Cook until onion is very tender but not browned. Add flour. Cook and stir 1 minute.
Add onion-flour mixture, Mexican oregano and cumino to meat mixture.
Cover and simmer 1½ hours, stirring often and adding liquid, if needed, to prevent the flour from sticking or scorching. Taste and add more salt if needed.

I'm not a fan of the chocolate in the chilli, i'd rather just eat the chocolate while i'm cooking the chilli.

Also put a good dollop of vinegar and lime juice in whilst cooking.

I always spice my portion up (as I serve) with this...

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brisket is my choice of cut - the famous fat lipped chef off the tele used it in his chilli on his US tour, along with coffee and loads of spices - it's bloody awesome and the only receipe i use now
Got a link to said recipe?

I couldn't find the receipe online, its in one of his books. I can scan it and mail it over if you like?

We tend to use a cheap roasting joint from Sainsburys. chopped into small cubes its lovely.
Regarding chocolate, it needs to be dark chocolate, or simply use cocoa powder (not drinking chocolate).
A few whole milder chillies are nice too.

The fat lipped one uses a spoon of molasses for depth of flavour - works well

I used big pieces of skirt and shin last time. This recipe is excellent if you can get hold of chillies but even if not, follow the rest of the recipe as the flavours are great.

http://homesicktexan.blogspot.com/2009/02/more-precise-texas-chili-recipe.html

loving some of the suggestions! especially bones, chilli marrow anyone? om nom