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

FAQs

What is the best meat combination for chili? ›

Because venison is a lean meat, the chuck does the work of adding more fat and richness to the chili. You could also combine chuck and ground turkey, or use ground sirloin and toss in a bit of bacon or sausage for additional smoky or spicy flavor.

Ground chuck or beef that is 80% meat and 20% fat gives the best overall flavor. Ground sirloin which is a 90/10 blend gives a drier and heartier texture. You can use a combination of both to get a balanced lean-to-fat ratio from the chuck and the hearty, beefy leanness from the sirloin.

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.

Cook, stirring with wooden spoon to break up the meat, until the beef is browned, 10 to 12 minutes. The beef will release a lot of fat and liquid — do not drain it; you'll skim the fat off at the end.

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.

What kind of steak should I use for chili? We like to use chuck steak which has lots of beefy flavor. But any cut of beef that is marked as 'stewing beef' or 'beef roast' will work well in this recipe. You want a tough cut of beef that will soften and become tender and tasty after a long cook.

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.

I used Senise chili peppers, jalapeno peppers, Aleppo peppers and the awesome habanero chili peppers for this recipe, though you can vary it up for different flavor profiles. If you're looking for a milder version, go with bell peppers, which will bring in LOTS of flavor without any heat.

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.

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.

What is chili with beans actually called? ›

Chili with beans could be called chili frijoles or chili con carne con frijoles. I've not seen any other name than “chili with beans.”

You know the saying, “save the best for last?” To keep your beans nice and plump, add them about 20 minutes before you finish cooking. This will give them plenty of time to impart that perfectly seasoned chili flavor to your recipe without overcooking.

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. Experiment with different types of broth to find the one that best complements your chili recipe.

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.

In a pot of chili, just a few strips of bacon add a smoky, meaty depth. And it's not just the bacon itself that adds flavor, it's the bacon fat, too. Before you start your recipe, cook 3 to 4 strips of thick-cut bacon until they're as crispy as you like.