Chili con carne, often just called chili, is a spicy stew or soup that originated in Texas and is a staple of Tex-Mex cuisine. The “con carne” part of the name means “with meat” in Spanish, indicating that chili con carne contains meat as one of the main ingredients.
So in essence, “con carne” in chili simply means that the chili contains meat. This differentiates it from other types of chili that may be vegetarian or only contain small amounts of meat. The specific type of meat used can vary, but beef is most common.
What types of meat are used in chili con carne?
While the “con carne” in the name refers to meat in general, there are certain meats that are more commonly used in traditional chili recipes:
Beef
Beef is by far the most common meat used in chili today. Typically chuck roast or stew meat is used, which comes from the shoulder area of the cow. Beef provides the rich, meaty flavor that is characteristic of a classic bowl of red chili. Ground beef is also sometimes used for its convenience.
Pork
Pork is another traditional meat used in chili con carne. Shoulder cuts like Boston butt or pork shoulder are well-suited to the long cooking times for chili. The pork adds richness and body.
Venison
Venison or deer meat was originally used by cowboys in the earliest chili con carne recipes. It has a distinct, gamey flavor. Venison chili provides a leaner alternative to beef or pork.
Chicken
Chicken can sometimes be found in more modern recipes for chili. Shredded chicken breast or thigh meat works well. The meat should be cooked before adding to chili.
Turkey
Ground turkey is another lower fat option. It can fully replace ground beef in a chili recipe. The flavor is a bit lighter than beef chili.
Chorizo
Spanish chorizo sausage is used in some chili recipes, imparting a smoky, spicy flavor. Other smoked sausages may also occasionally be used.
What cut of meat is best for chili?
The most important thing when choosing meat for chili is to select a cut that is well-suited for slow cooking. Tough cuts with connective tissue work best, as they become tender and fall apart after several hours of simmering. Here are some of the best cuts to use:
Chuck roast
Chuck roast comes from the shoulder area and contains a good amount of connective tissue. Either boneless or bone-in chuck roast can be used. Cut it into 1-inch cubes before adding to the chili.
Beef stew meat
Beef stew meat provides conveniently pre-cut cubes of meat from the chuck or round. Look for larger 1-inch pieces.
Pork shoulder
Whole pork shoulder or Boston butt are great options that can be cubed or shredded after cooking.
Short ribs
Beef short ribs are excellent for chili, adding tremendous richness from the bone marrow and collagen.
Oxtails
Oxtails may take longer cooking, but provide incredible depth of beefy flavor to chili con carne.
What is the ideal meat to fat ratio?
The ratio of meat to fat is important when making chili. Too little fat and the chili can be dry and bland. Too much fat can make it greasy. Here are some tips:
– When using ground beef, aim for 80% lean, 20% fat. This provides enough fat for flavor without being excessive.
– Chuck roast contains marbling and connective tissue that breaks down into gelatin and adds richness to the chili liquid.
– Use pork shoulder or short ribs for chunks of meat rather than lean pork loin.
– Supplement very lean meats like venison or bison with a bit of bacon grease or olive oil.
– Turkey or chicken can also be boosted with extra virgin olive oil during cooking.
– Limit fatty meats like bacon or sausage to small amounts, using primarily for flavoring.
Following these guidelines will help ensure your chili con carne has the right meaty texture and sufficient fat content.
What is the ideal meat size for chili?
When it comes to the size of meat pieces in chili, bigger is often better. Larger 1-inch pieces add more texture and visual appeal. The outer surfaces get nicely caramelized, while the insides remain juicy and tender. Here are some optimal meat sizes for chili:
Ground meat
Ground beef or turkey should have a coarse texture rather than extremely fine. This prevents the meat from becoming mealy after long cooking times.
Cubes
Cut beef, pork, or venison into roughly 1-inch cubed chunks. You want each piece to have a searable surface area.
Stew meat
Look for pre-cut beef stew meat cut into 1-inch cubes, or purchase a chuck roast and cut it yourself.
Short ribs
Whole short ribs add dramatic visual appeal and flavor. Cut them into sections approximately 2-3 inches long.
Oxtails
Leave whole oxtails intact or cut them into 2-3 inch cross-sections for attractive, meaty pieces.
With the right size meat, your chili will have a satisfying hearty texture in every spoonful.
How much meat is needed for chili?
So just how much meat should you use when making a big pot of chili for 4-6 people? Here are some general guidelines:
– For ground beef chili, use 1 to 1 1/2 pounds of meat. This translates to about 3-4 hearty servings.
– When using meat chunks, go with 1 1/2 to 2 pounds of cubes. Stew meat often shrinks a bit as it cooks.
– With bones like short ribs or oxtails, get 2-2 1/2 pounds to account for the weight of the bones.
– For venison or bison, 1 1/2 pounds should suffice since these are very lean meats.
– With sausages like chorizo or andouille, 12-16 ounces is usually enough for flavoring.
– For whole pork shoulder, a 3-4 pound piece provides plenty of meat that pulls apart.
Tips for leftovers
– Make a double batch and freeze half for later. Chili freezes well for 2-3 months.
– Extra leftovers are great served over rice, pasta, a baked potato, or cornbread.
– Toss extra meat with taco seasoning and use in burritos, tacos, or nachos.
With the right ratio of approximately 1-1 1/2 pounds of meat per 3-4 servings, you’ll have a nice balance of meat, veggies, and sauce in each bowl.
What is the order for adding and cooking meat in chili?
Here is a basic sequence for adding and cooking the meat when making chili con carne:
1. Brown the ground meat
If using ground beef, turkey, or pork, add it first. Cook over medium-high heat, breaking it up and letting it get nicely browned. Don’t cook it all the way through.
2. Brown the meat chunks
Next, add in cubes of beef, pork, etc. Sear the meat on all sides to caramelize the exterior. This builds lots of flavor.
3. Add aromatics and spices
Garlic, onions, chili powder, cumin, and other spices are next. Cook briefly to toast spices.
4. Deglaze
Pour in a splash of broth or wine to loosen any browned bits from the pan. This adds extra flavor.
5. Add the remaining liquid
Now pour in tomatoes, broth, or other remaining liquid ingredients to just cover the meat.
6. Simmer
Let the chili simmer gently either on the stovetop or in the oven until the meat is fall-apart tender, 1-2 hours typically.
This sequence helps build maximum flavor by searing the meat while keeping it juicy with a long, slow simmer.
Conclusion
The “con carne” in chili con carne simply means “with meat.” While beef is the most common choice, pork, venison, chicken, and turkey can also be used. Aim for cubes of meat around 1-inch for the best texture. Cook the meat in stages, searing followed by long, slow simmering until tender. Use 1-1 1/2 pounds of meat per 3-4 servings. With the ideal cut, size, quantity, and cooking method, the meat in your chili will be full of flavor in every spoonful.