Chili is a beloved stew that is versatile, flavorful and satisfying. With so many varieties of chili out there, choosing the right cut of beef can make all the difference in creating the perfect bowl. When selecting beef for chili, there are a few key factors to consider:
Chuck Roast
Chuck roast comes from the shoulder of the cow. It contains a lot of connective tissue, which breaks down into gelatin when cooked slowly, yielding a rich, mouth-coating texture. This makes chuck roast one of the most popular cuts of beef for chili. It’s economical, widely available, and provides great beefy flavor. Chuck roast is often sold pre-cut into cubes perfect for stewing. If you buy a whole chuck roast, simply trim off excess fat and cut it into 1-inch cubes before adding it to the chili. The long cooking time tenderizes the meat into succulent, pull-apart chunks.
Advantages of Chuck Roast
- Rich, beefy flavor
- Tender, gelatinous texture
- Inexpensive compared to other cuts
- Easy to find
Brisket
Brisket is another excellent option for chili. It comes from the breast of the cow. Like chuck roast, it has a lot of connective tissue that must be broken down through moist cooking methods. Brisket requires a long cooking time to become fork-tender. The fat content of brisket keeps the meat juicy and infuses the chili with beefy essence. Look for a well-marbled brisket so the finished chili has luscious bits of melted fat throughout. Brisket can be chopped or shredded after cooking depending on the texture you prefer in the chili.
Advantages of Brisket
- Very flavorful from fat marbling
- Fibrous texture with long cooking
- Can be shredded or chopped
- More expensive than chuck roast
Short Ribs
Short ribs are cut from the rib section with a lot of marbling and connective tissue. They have a loose texture that falls apart into tender shreds after the long chili cook time. The high collagen content in short ribs transforms into rich gelatin that gives great body to the chili. Look for plates or flanken-style short ribs that have been sliced across the bone into 1-2 inch sections. Remove the bones before cooking. Short ribs can yield a textured, chunky chili or be pulled into delicate strands after cooking.
Advantages of Short Ribs
- Very rich, beefy flavor
- Loose texture melts into shreds
- More expensive than chuck roast
- Imparts excellent body
Ground Beef
Ground beef is the traditional choice for chili with good reason – it’s affordable, cooks quickly, and offers full-bodied beef flavor. Choose at least 80% lean ground beef so your chili isn’t greasy. Fattier varieties like 70% lean can result in a layer of oil floating on top. Crumbling the ground beef into the chili rather than cooking it in a single mass helps distribute the fat evenly. Ground beef chili tends to have a looser texture versus versions made with larger cuts of beef. Finely chopping a portion of the vegetables helps thicken the consistency. Just take care not to overcook the ground beef or it can become dry.
Advantages of Ground Beef
- Budget-friendly option
- Cooks quickly
- Easy to find
- Provides beefy flavor
- Looser texture
Stew Meat
Look for stew meat near other beef cuts at the grocery store. It usually comes from the chuck or round and is pre-cut into 1-inch cubes, saving you prep time. Stew meat works well for bite-sized pieces of beef in chili. The uniform sizing ensures even cooking. Just watch the stew meat closely so it cooks through without becoming tough. Choose meat labeled “for braising” versus stew meat intended for a quick cook like in soup. Stew meat can pick up a grayish cast during cooking but will still taste tender and flavorful after the long chili simmer.
Advantages of Stew Meat
- Pre-cut into uniform pieces
- Saves chopping time
- Braising cuts work best
- Can dry out if overcooked
- Less flavor than other cuts
Skirt or Flank Steak
For a chili with chewy bites of meat, consider skirt or flank steak. Both come from the underside of the cow and get a lot of exercise, so they have a loose grain and robust beefiness. Slice the steak thinly across the grain before adding it to the chili to shorten the muscle fibers. The slices will cook down into juicy morsels with a pleasant chew. Just take care not to overcook skirt or flank steak or it can toughen. Cook it in the chili just until heated through, then let it rest in the hot liquid off heat for optimal texture.
Advantages of Skirt or Flank Steak
- Very beefy, intense flavor
- Chewy texture from muscle fibers
- Cook just until heated through
- Let rest in hot chili to tenderize
- More expensive than ground beef
Oxtails
Oxtails offer incredibly deep, concentrated beefiness that permeates the entire pot of chili. They require very long, slow cooking to break down all the collagen, but produce a chili with velvety body and meat that literally falls off the bone. Look for meaty oxtail sections without a lot of fat or gristle. Browning them first adds tremendous flavor. Remove the bones after cooking if you prefer boneless chili. The gelatin released from oxtails gives the liquid a gravy-like consistency.
Advantages of Oxtails
- Intensely beefy flavor
- Very rich mouthfeel
- Require long cooking time
- On the expensive side
- Can leave bones in or out
Factors to Consider
When selecting the best beef for your chili recipe, keep these factors in mind:
| Cut | Flavor | Texture | Cost |
|---|---|---|---|
| Chuck Roast | Beefy | Tender, shreddable | Budget-friendly |
| Brisket | Very beefy | Shreddable or chopped | Moderate |
| Short Ribs | Rich and beefy | Fall apart tender | Moderate to expensive |
| Ground Beef | Good beef flavor | Loose texture | Very budget-friendly |
| Stew Meat | Mild beef flavor | Bite-sized chunks | Budget to moderate |
| Skirt or Flank Steak | Very beefy | Chewy texture | Moderate to expensive |
| Oxtails | Intensely beefy | Fall off the bone tender | Expensive |
Also consider the preparation time required for different cuts. Options like stew meat and ground beef can simply be browned then added to the chili. Large cuts like brisket and short ribs need to be trimmed and cut into pieces first.
Recommended Recipes by Cut
To highlight the unique qualities of each beef cut, here are some recommended chili recipes:
Chuck Roast Chili
Choose a basic chili recipe that lets the flavor of the beef shine. Cook the cubes of chuck roast low and slow until fork tender. The connective tissue will break down into luscious gelatin, giving the chili a wonderful mouthfeel.
Brisket Chili Verde
Pair thin slices of brisket with tomatillo, jalapeno and cilantro for a bright green chili. The brisket’s fat balances the tart and spicy flavors. Shred or chop the brisket after cooking for meaty texture throughout.
Short Rib Chili Colorado
Cook diced short ribs until totally tender, then gently shred them. The chili gravy will thicken from the collagen. Fold in a pinch of Mexican chocolate for richness. Top with minced raw onion and queso fresco.
Classic Ground Beef Chili
For an easy weeknight version, saut?? lean ground beef, onions, chili powder and other seasonings. Add canned diced tomatoes and kidney beans toward the end to finish it off. Garnish with shredded cheddar and chopped green onion.
Stew Meat Chili
Quick-cooking stew meat keeps this chili simple. Brown it first for deeper flavor. Add black beans, cubed butternut squash and chili spices. The uniform cubes of meat and squash make for nice texture.
Skirt Steak Chili
Char skirt steak over high heat. Let rest, then slice against the grain. Add to an ancho and guajillo chili puree along with fire-roasted tomatoes. The charred beef pairs perfectly with the smoky chiles.
Oxtail Chili
Brown oxtail pieces well to intensify their beefiness before braising. Cook at a bare simmer until the meat is fall-apart tender. Ladle the oxtail chili over creamy polenta or rice to soak up the incredibly rich sauce.
Conclusion
With so many great beef options, the best chili often comes down to a matter of taste and texture preference. Lean chuck roast, brisket, and short ribs excel at breaking down into tender shreds and yielding a rich mouthfeel. Ground beef provides familiar beefy flavor in a quicker cooking time. Stew meat offers uniform pieces that hold their shape. Skirt or flank steak gives a pleasant chewy contrast. And oxtails provide the ultimate in concentrated, beefy flavor for patient cooks. Whatever cut you choose, just be sure to cook it long enough to get beautifully tender beef. This transforms even the most humble chili into a mouthwatering bowl of comfort.