Ground sirloin, elk, deer, bison (elk is my favorite)
Grilled beef steaks Tri Tip
Smoked meats- brisket, chuck roast, Tri Tip (all cow)
Breakfast sausage and onion as a base
I prefer 3 meats or textures
Lots of fresh and or smoked garlic, cumin, Chile powder etc
Sometimes tomato sometimes red chile
Chili is made many times per month here- seldom the same way twice. Personally I’m not that fond of shredded meat in my red chili, so I use mostly sturdier cuts of beef that stay cubed but get tender without falling apart. . Cubed Tri Tip Ny Strip brisket point , equal amount of ground meat and some breakfast sausage probably the combo used most. Again, it varies. Just cooking for two I try to keep my chili cooks under 2# of meat.
Make a chilifall using skins
Grilled beef steaks Tri Tip
Smoked meats- brisket, chuck roast, Tri Tip (all cow)
Breakfast sausage and onion as a base
I prefer 3 meats or textures
Lots of fresh and or smoked garlic, cumin, Chile powder etc
Sometimes tomato sometimes red chile
Chili is made many times per month here- seldom the same way twice. Personally I’m not that fond of shredded meat in my red chili, so I use mostly sturdier cuts of beef that stay cubed but get tender without falling apart. . Cubed Tri Tip Ny Strip brisket point , equal amount of ground meat and some breakfast sausage probably the combo used most. Again, it varies. Just cooking for two I try to keep my chili cooks under 2# of meat.
Make a chilifall using skins
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