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

FAQs

What is the best meat combination for chili? ›

The best meat for chili depends on the type you're making, but professionals generally use a combination of ground chuck, brisket, short ribs, or diced tri-tip sirloin mixed with bacon and sausage to layer multiple textures and flavors.

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.

ANSWER: The most popular cheese to serve with a steaming bowl of chili is cheddar cheese, personal preference would dictate whether it be mild, medium or sharp cheddar. Monterey or pepper Jack cheese would be another good choice.

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.

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

The slightly tart flavor will add brightness and complexity to your tried-and-true chili recipe, while the thick texture creates heartiness and a creamy mouthfeel.

Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

What kind of tomatoes for chili? ›

Chili: Canned, diced, fire-roasted tomatoes. The tomatoes will cook without disintegrating into the sauce so it will be chunky and have that lovely flavor of smoke from the char. Burgers or sandwiches: A really big heirloom tomato.

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish.

Many chili aficionados add a little sweetness to their chili with some brown sugar or even maple syrup to complement the earthy peppers and balance out some of the spice. But adding corn cobs to your chili is the secret to bringing natural sweetness without adding sugar.

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.

As purists would have it, traditional red (chili con carne) hasn't changed much over the years. It still consists of meat, red chili peppers, and spices—no beans, rice, pasta, or other fillers, aside from vegetables, according to ICS criteria.