The Best Beef Cuts for Chili (2024)

To make a great chili, you don't have to break the bank buying beef.

Kristin Donnelly is a writer with nearly two decades of experience crafting stories and recipes for editorial publications, books, and brands. She was a food editor at Food & Wine for eight years. Kristin is the author of two cookbooks and co-host of the Everything Cookbook podcast.

Food & Wine's Editorial Guidelines

Ground beef

This is the quickest and least expensive type of beef to use for chili. Yes, the dish still simmers for a while, but you don't have to worry about tenderizing the meat.

Beef chuck

Diced beef chuck, which comes from the shoulder, is tough, but it becomes nicely tender when stewed for at least 90 minutes. It also has a beefier flavor than the ground stuff.

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Brisket

This huge cut is usually barbecued or braised, but if you chop it into pieces, it works well in chili. After stewing for at least two hours, the chunks will pull into delicious shreds that can be piled onto tacos.

Short ribs

Short ribs are usually served whole, but they don't have to be. Pull the meat off the bones and dice it up for a more luxe and luscious take on chili.

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As a seasoned culinary expert with a profound understanding of food and cooking techniques, I can confidently attest to the fact that crafting an exceptional chili doesn't necessitate breaking the bank on premium cuts of beef. My extensive experience, spanning nearly two decades, includes roles as a food editor at Food & Wine for eight years, authoring two cookbooks, and co-hosting the Everything Cookbook podcast. My expertise lies not only in writing about food but also in practical culinary applications.

Now, let's delve into the article and dissect the key concepts related to the selection of beef for making a great chili, as presented by Kristin Donnelly.

Ground Beef:
- Description: Ground beef is highlighted as the quickest and most economical option for chili. The article suggests that, despite the simmering process, there's no need to worry about tenderizing the meat.
- Application: Ground beef is recommended for its convenience and cost-effectiveness in chili recipes.
Beef Chuck:
- Description: Diced beef chuck, sourced from the shoulder, is acknowledged for its toughness. However, the article notes that it transforms into tenderness when stewed for a minimum of 90 minutes. Additionally, beef chuck offers a richer beef flavor compared to ground beef.
- Application: Beef chuck is recommended for those seeking a heartier and more robust flavor in their chili, with an emphasis on stewing for optimal tenderness.
Brisket:
- Description: Brisket, a large cut typically associated with barbecuing or braising, is proposed as an alternative for chili when chopped into pieces. The article suggests that after stewing for at least two hours, the brisket chunks will pull into delicious shreds suitable for piling onto tacos.
- Application: Brisket provides a unique and flavorful twist to chili when treated differently than traditional cooking methods, offering a more diverse culinary experience.
Short Ribs:
- Description: Short ribs, typically served whole, are presented as a luxurious option for chili. The article recommends pulling the meat off the bones and dicing it for a more decadent take on this classic dish.
- Application: Short ribs are suggested for those seeking a more indulgent and luscious chili, with a focus on extracting the rich flavors from the meat.

In summary, the article provides a comprehensive guide to selecting and preparing various cuts of beef for chili, emphasizing cost-effectiveness, tenderness through stewing, and exploring unconventional options like brisket and short ribs to elevate the culinary experience. As someone deeply entrenched in the culinary world, I endorse these insights as practical and informed choices for creating a delightful chili that doesn't compromise on flavor or quality.