When it comes to chili, one of the most commonly used ingredients is ground beef. Many chili recipes call for ground beef or “chili meat” as the base for the dish. But what exactly is chili meat? Is it just regular ground beef or something different?
What is Chili Meat?
Chili meat refers to ground beef that is specifically prepared for making chili. The main difference between regular ground beef and chili meat is the fat content. Regular ground beef contains around 20% fat, while chili meat contains a higher fat percentage, usually 25-30%.
The higher fat content serves an important purpose in chili. Fat conducts flavor and helps distribute spices and seasonings evenly throughout the dish. The extra fat in chili meat means you get more robust, aromatic chili flavor in each bite.
In addition to a higher fat percentage, chili meat is also ground more coarsely than regular ground beef. This provides more texture and allows the meat to break up into smaller pieces when cooked, again helping to distribute flavor.
Why Use Chili Meat for Chili?
Here are some of the biggest benefits of using chili meat instead of regular ground beef for your chili:
- More fat means more flavor – The higher fat percentage helps the seasonings permeate and gives richer, beefier taste.
- Coarser texture – Chili meat has a loose, crumbly texture that creates more surface area for seasonings.
- Holds shape better – The coarser grind makes the meat less likely toturn to mush when cooked for a long time.
- Traditional – Chili meat has been used in chili recipes for generations.
While you can certainly make delicious chili with regular ground beef, chili meat is specially formulated to make the absolute best, most authentic tasting chili.
Where to Find Chili Meat
Chili meat may not always be clearly labeled as such in stores. Here are some tips for locating it:
- Look for ground beef with a fat percentage of 25-30%.
- Check for coarsely ground options.
- Ask the butcher if they have any meat specifically for chili.
- Buy standard ground beef and add suet or fat trimmings to increase the fat percentage.
Major grocery stores will often carry chili meat options in the meat case. You can also find it at butcher shops orlatin markets. Online retailers may also carry specialty chili meat blends.
How to Substitute Regular Ground Beef
Don’t have access to chili meat? Don’t worry, you can still make great chili with regular ground beef. Here are some tips:
- Buy the fattiest ground beef available, ideally 80/20 or 85/15 lean-to-fat ratio.
- Ask the butcher to grind it coarsely for you.
- Supplement by adding beef suet or fat trimmings.
- Use ground chuck or ground sirloin instead of leaner meat.
- Increase seasoning amounts to compensate for less fat.
While it won’t be exactly the same as true chili meat, these adjustments will get you close with regular supermarket ground beef. The most important thing is using the fattiest blend possible.
Other Types of Meat for Chili
While traditional chili is made with beef, you can also use other types of meat:
- Ground turkey or chicken – Use a 85/15 blend for moisture.
- Ground pork – Adds unique flavor.
- Stew meat – Cubed beef or pork, cook low and slow.
- Sausage – Spicy varieties like chorizo work great.
- Wild game – Venison, bison, elk, etc.
For any ground meat, aim for a higher fat percentage. For stew meats or sausage, cut into small pieces to distribute texture and flavor.
Tips for Cooking With Chili Meat
Chili meat requires a bit different handling and cooking technique compared to regular ground beef. Here are some tips:
- Don’t overwork the meat when browning – Just break up larger pieces.
- Cook over medium heat to render fat without overbrowning.
- Add spices and liquids gradually to allow flavors to concentrate.
- Simmer uncovered to reduce liquids and intensify taste.
- Skim excess fat as needed.
- Add fresh herbs right before serving.
Taking the time to properly cook chili meat results in the deepest, most satisfying chili flavor imaginable.
Chili Meat Recipes
To experience the magic of chili meat, here are some tasty recipes to try:
Classic Beef Chili
This traditional chili recipe highlights the rich, bold flavors of chili meat.
Ingredients:
- 2 lbs chili meat
- 1 onion, diced
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can kidney beans
- Beef broth
- Salt and pepper to taste
Instructions:
- In a large pot over medium heat, cook the chili meat breaking it into small pieces. Drain excess fat.
- Add onion and continue cooking for 5 minutes.
- Stir in spices and cook for 2 minutes.
- Add tomatoes, beans, and enough broth to reach desired consistency.
- Simmer uncovered for 1-2 hours to allow flavors to meld.
- Season with salt and pepper.
- Top with shredded cheddar, onions, and cilantro before serving.
White Chicken Chili
A healthy, lighter version using ground turkey and white beans.
Ingredients:
- 1 lb ground turkey (85% lean)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 (15 oz) cans white beans
- 1 (4 oz) can green chilis
- 32 oz chicken broth
- 2 teaspoons cumin
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions:
- In a large pot over medium heat, cook the ground turkey breaking it into crumbles. Drain excess fat.
- Add onion and garlic and cook until soft, about 5 minutes.
- Add remaining ingredients and bring to a simmer.
- Cook uncovered for 30 minutes to 1 hour until flavors have blended.
- Season with salt and pepper.
- Garnish with cilantro and monterey jack cheese.
Pork and Green Chili Stew
Southwestern-inspired chili with bold pork and green chili flavor.
Ingredients:
- 1 1/2 lbs ground pork
- 2 poblano peppers, chopped
- 1 jalapeño, minced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 (14 oz) cans green enchilada sauce
- 1 (15 oz) can black beans
- 32 oz chicken or pork broth
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- Salt and pepper to taste
Instructions:
- In a large pot over medium heat, cook the pork breaking it into small crumbles. Drain excess fat.
- Add poblanos, jalapeño, onion and garlic. Cook for 5 minutes.
- Stir in enchilada sauce, beans, broth and spices.
- Simmer uncovered for 45 minutes.
- Season with salt and pepper.
- Top with queso fresco and cilantro before serving.
Cincinnati Chili
Originating in Ohio, this unique chili features an array of sweet spices.
Ingredients:
- 2 lbs chili meat
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons vinegar
- 2 tablespoons cocoa powder
- 1 1/2 tablespoons allspice
- 1 1/2 tablespoons cinnamon
- 1 tablespoon ground cloves
- 1 teaspoon cumin
- 1 (15 oz) can tomato sauce
- Water or stock
Instructions:
- In a large pot over medium heat, cook the chili meat breaking it into crumbles. Drain excess fat.
- Add onion and garlic and cook for 5 minutes.
- Stir in vinegar, cocoa powder and dry spices. Cook 2 minutes.
- Add tomato sauce and enough liquid to reach desired consistency.
- Simmer uncovered for 1-2 hours.
- Season with salt and pepper.
- Serve over spaghetti and top with cheese, onions and beans.
Conclusion
Chili meat provides an ideal flavor profile and texture for authentic homemade chili. Look for a coarse grind with higher fat content or adapt regular ground beef by using a fattier blend. Cook the meat slowly and let the spices meld for maximum impact. From traditional beef chili to creative versions like white chicken or Cincinnati-style, chili meat is the perfect starting point for crafting a rich, mouthwatering pot of chili.
