When it comes to chili, the meat you use is one of the most important ingredients. Many people prefer to use ground beef as the base of their chili, but ground chuck is another excellent option. Using chuck in chili can lead to a heartier, more flavorful end result. In this article, we’ll take a look at why you should consider using chuck the next time you make a pot of chili.
What is Chuck?
Chuck is a cut of beef that comes from the shoulder area of the cow. It contains a good amount of fat marbled throughout, which helps keep the meat moist and tender during cooking. Chuck is considered a tougher cut of beef, but the connective tissues break down into gelatin when braised or slow-cooked, resulting in a rich, delicious flavor.
There are two main types of chuck roasts – the first cut and the second cut. First cut chuck comes from the front shoulder and contains the most marbling. Second cut chuck is leaner and comes from farther back on the shoulder. Either type can be trimmed and ground to make ground chuck.
Benefits of Using Chuck in Chili
Here are some of the reasons why ground chuck makes an excellent choice for beef chili:
- Rich, beefy flavor – The higher fat content gives ground chuck a rich, beefy flavor when browned that you just can’t achieve with leaner ground beef.
- Texture – Ground chuck has great texture and mouthfeel thanks to the fat marbling. This makes for a thick, hearty chili.
- Juiciness – The fat in chuck keeps the meat moist and juicy during the long simmering time for chili. Lean ground beef can become dry and crumbly.
- Economical – Chuck roast is one of the more budget-friendly cuts of beef. Ground chuck provides an affordable option compared to other ground meats.
- Easy to find – Ground chuck is readily available at most grocery stores, unlike more specialized ground meats.
The rich, fatty marbling is really what sets ground chuck apart from other ground beef options when it comes to chili. The fat melts down into the chili liquid, imparting flavor throughout the entire pot. This gives you a full, deep chili flavor you just can’t replicate with leaner meats.
How Does Chuck Compare to Other Meats for Chili?
Let’s take a look at how ground chuck stacks up against some other popular meats used for chili:
Ground Beef
Regular ground beef can have a fat content anywhere from 15% to 27%. This makes it leaner on average than chuck, which is usually 20% fat or higher. Without as much rich fat, regular ground beef chili will have a less robust flavor. It also tends to become drier and crumbly when cooked down.
Ground Sirloin
Ground sirloin is very lean, with about 10% fat content. This super lean meat makes for a lighter chili, but it can become dense and dry without sufficient liquid. Flavor-wise, ground sirloin chili will have a weaker beef taste.
Bison
Like ground sirloin, ground bison is another healthy but very lean choice for chili. Bison has a deeper flavor than beef, but without much fat it can still end up dense and dry. The meat’s low fat content also means the flavor won’t permeate the chili as well.
Ground Turkey
Extra lean ground turkey only has about 7% fat. With so little fat, the turkey flavor will be very mild in chili. To prevent dry, dense chili, you’ll need to add multiple extra ingredients to provide moisture and flavor if using ground turkey.
Ground Pork
Ground pork is fattier than beef, ranging from 35-45% fat. This high fat content means ground pork chili will be rich, moist, and flavorful. However, the flavor profile will be more like pork sausage than classic beef chili.
Tips for Making Chili with Chuck
Here are some tips to end up with the best pot of chuck chili:
- Choose at least 80/20 ground chuck for the best balance of fat to meat.
- Brown the meat well over medium-high heat so the fat renders and browns for maximum flavor.
- Cut back slightly on any extra oils or fats since the meat will provide plenty.
- Add umami flavor boosters like tomato paste, Worcestershire sauce, or soy sauce.
- Use flavorful, bold seasonings and spices like chili powder, cumin, and garlic.
- Slow simmer the chili to let the flavors meld and the meat fully break down.
With the right techniques, ground chuck chili comes out rich, meaty, tender, and full of depth. The flavors develop as the meat cooks down into the sauce for a hearty, satisfying meal.
Chuck Chili Recipe
This recipe produces a classic Texas-style beef chili using 80/20 ground chuck:
Ingredients:
- 2 pounds ground chuck (80 lean/20 fat)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeno, seeded and minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 cup beef broth
- Salt and pepper to taste
Instructions:
- In a large pot or dutch oven, cook the ground chuck over medium-high heat until well browned, about 10 minutes.
- Add the onions and continue cooking until they soften, about 5 minutes.
- Add the garlic and jalapeno and cook 1 minute more.
- Stir in the chili powder, cumin, oregano, and paprika until combined.
- Add the crushed tomatoes, tomato sauce, beans, and beef broth. Season with salt and pepper.
- Bring the chili to a simmer. Reduce heat to medium-low and cook uncovered for 1-2 hours, until thickened and flavors have developed.
- Adjust seasoning as needed before serving.
Top with your favorite chili toppings like cheese, scallions, sour cream, or corn chips!
Nutrition Information
Here is the nutrition information for one serving (1 cup) of the chuck chili recipe:
| Calories | 298 |
|---|---|
| Fat | 12g |
| Carbs | 28g |
| Protein | 22g |
As you can see, while not the leanest option, chuck still provides an excellent ratio of protein to fat and carbs. The generous protein and fiber will keep you full and satisfied.
The Verdict on Chuck for Chili
At the end of the day, ground chuck proves itself to be a stellar choice for beef chili. Thanks to its richly marbled fat, chuck delivers a deep, beefy chili flavor you just can’t replicate with leaner meats. It stays moist and tender throughout the long cooking time while imparting juicy, fatty flavor to the chili sauce. And it’s affordable while still being hearty and satisfying. For a classic bowl of American chili, ground chuck is hard to beat.