Chili Meat

[Woodman]

Redneck, or anyone who knows chile:

Can I use beef shoulder; chunked and shredded for a good bowl of Red, or does it have to be cubed sirloin? I'm not talking about "competition" chili, just "good "chili. I use a variety of dried ancho's and some of Pendery's Chile Powder ("Top Hat" being among them), and some onions. Gettin to be about that time for us up here......football season aye?

Woodman

[jshively]

Redneck, or anyone who knows chile:

Can I use beef shoulder; chunked and shredded for a good bowl of Red, or does it have to be cubed sirloin? I'm not talking about "competition" chili, just "good "chili. I use a variety of dried ancho's and some of Pendery's Chile Powder ("Top Hat" being among them), and some onions. Gettin to be about that time for us up here......football season aye?

Woodman

I have always used sirloin cubed or 92% ground just because of the low fat content. Never tried beef shoulder though.

My chili would never pass for competition because I put onion, beans, tomatos, and celery. Also I use chili powder, cumin, garlic, and what ever other herbs I am in the mood for. Also have to add the good hot sauce like Enphorphin Rush or Dave's Insantiy. Top it off with some chopped grilled jalapenos and cheese.

Lately though to many people are complaining it is to hot so I have just been doing the main pot of chili and split it and one gets the hot sauce and other gets none.

[Grumpy Gator]

Tri-Tip makes kick-azz chili

[Fred]

Tri-tips only! .....I will put my chili against ANYONES..i use FRESH spices & my own chili mix.

[1044]

Tri-tips only! .....I will put my chili against ANYONES..i use FRESH spices & my own chili mix.

The only place I can find tri-tip in these parts is Central Market in Houston. What is another idea to replace that cut? What "parts" are in a tri-tip?
Howard

[Fred]

A beef tri-tip roast is a boneless cut of meat from the bottom sirloin.


Course ground Sirloin is a good sub. or course ground chill meat from the store is good as well.

http://www.chilicookoff.com/default.asp[/url]

http://www.penderys.com/SearchResult.aspx?CategoryID=5

[Grumpy Gator]

Here you go:

http://www.enrolldr.com/images/tritip.gif

http://www.enrolldr.com/images/whole_tritip.jpg
Whole, untrimmed tri-tip roast

http://www.enrolldr.com/images/trimmed_tritip.jpg
Tri-tip after fat and culotte steaks are removed

[Woodman]

How do you prepare it for chili? Woodrow

[Woodman]

Hoosier, I do the "Northern Style" with beans, onions, celery , etc as well. I used to make it too hot loke you. Now, I make it medium with Mexican Ibarra chocolate as a balance to the heat. It's got sugar, and cinamon in it as well. Makes a great sweet/hot chili! Wood

[jshively]

Hoosier, I do the "Northern Style" with beans, onions, celery , etc as well. I used to make it too hot loke you. Now, I make it medium with Mexican Ibarra chocolate as a balance to the heat. It's got sugar, and cinamon in it as well. Makes a great sweet/hot chili! Wood

I never tried chcolate in chili heard it is good. I also forgot the beer. Got rid of water and put Guinness or Red Stripe depending on the mood. I love the enphorphin rush from hot food. Hates me the next morning though.

I always have done the Northern chili. Why the meat it browning cut everything up and start that in another pot.

[1044]

Thanks, guys. I'll have to give it a try.

[redneck cooker]

Woodman, For my normal chili I use 1/2 92% ground sirloin ans 1/2 chili grind from a London Broil.

For comp chili it is London Broil or Tri-Tip all the way.

Just go to your favorite store and pick up whatever roast you want and ask tha buthcher to make into chili-grind for you, there is no extra charge.