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

FAQs

What is the best meat combination for chili? ›

When making chili, former Southern Living Test Kitchen Director, Robby Melvin, recommends using a mix of ground chuck and ground sirloin. "It's the best of both worlds," he says. "You 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.

The beef will release a lot of fat and liquid — do not drain it; you'll skim the fat off at the end. Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and cinnamon (if using). Cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.

Ground beef is the most common meat for chili because it's fast and easy to prepare in large amounts. “Real chili”, as in competition chili, is made with cubed stewing beef, usually cut from the chuck, or shoulder of the animal.

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.

"Adding fresh ingredients — like diced onions, cilantro, and jalapenos — will take any canned chili to another level," Dunleavy said. "The fresh burst of flavor will brighten and elevate the chili while also adding great texture and crunch."

Sweet onions are great for caramelizing due to their higher sugar content. You can cook them into your chili, serve them raw over top, or even elevate your chili with a sophisticated caramelized onion topping! Some of my favorite sweet onions are Walla, Walla, Maui, and Vidalia Onions.

Too much liquid will thin your chili

The same holds true for using canned beans in chili. According to Taste of Home, you should typically drain canned beans before adding them to your pot of chili. All that liquid can seriously water the chili down, diluting all its flavors.

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.

Mmm! Now for the piece de resistance: 1-2 heaping Tablespoons brown sugar. The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you've just got to go for it! Trust me, it will not make your chili taste like candy.

Is chili better the longer it cooks? ›

A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili. Yes, a quick chili is most welcome on weeknights, but it won't have quite the same results. A slow cooker works wonders, but if you're short on time, try a pressure cooker.

When cooked to the point of most water evaporating, the batch of beef will be unpleasantly overdone.

Raw meat and pot of chili are two things that just don't belong together. If the recipe includes any type of ground meat, bacon, chorizo, or cubes of beef, it should always be browned first. Try this: The first order of business before adding anything else to the pot is to brown any meat in your recipe.

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.

Traditionally it's only with beef. Beef has the most assertive flavor which holds up best against the spices. The others add texture, but get overwhelmed in flavor, unless that's what you're looking for. Obviously, none of the responders who have answered so far have ever had a bowl of New Mexico green chili.