making a chilli

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I usually make chilli's with mince but now i am eager to venture in to the world of cuts of beef (I believe it is called chuck steak in the USA) but which cut of beef is it in the UK. Can you use braising steak or stewing steak (if so which is best??) or would it be better to use a better cut of beef.

Secondly feel free to post any really good chilli recipies (i do make a mean chilli but if anyone has some quirky moves then i'd love to hear them).

― James (Pinkpanther), Tuesday, 3 February 2004 18:14 (twenty-two years ago)

shredded beef is key

― ModJ (ModJ), Tuesday, 3 February 2004 18:15 (twenty-two years ago)

Recipe? For chilli? Wow. What an unusual idea.

― Sick Nouthall (Nick Southall), Tuesday, 3 February 2004 18:22 (twenty-two years ago)

there's another chili thread with good links. search for it.

here's it just called chili meat.

― Viva La Sam (thatgirl), Tuesday, 3 February 2004 18:24 (twenty-two years ago)

a little smoked paprika increases the mmm factor. you can get chuck steak at sainsburys. you'll never go back to mince.

― Guy Incognito, Tuesday, 3 February 2004 19:01 (twenty-two years ago)

some of the chilli recipes in the other thread are not chill as i would know it anyway. Id like to try it with chunks of beef though. Stewing steak should do (cheaper). chocolate is a nice addition.

― jed_ (jed), Tuesday, 3 February 2004 19:30 (twenty-two years ago)

red wine is a common "secret ingredient" at chili cook-offs around here.

― gygax! (gygax!), Tuesday, 3 February 2004 19:46 (twenty-two years ago)

Nick Southall, shame on you!

― Pinkpanther (Pinkpanther), Tuesday, 3 February 2004 20:08 (twenty-two years ago)

what do you mean "not chill" it's far from a cold dish.

― Viva La Sam (thatgirl), Tuesday, 3 February 2004 20:14 (twenty-two years ago)

Personally I prefer making chilli without meat at all, just plenty o' beans.

― Chewshabadoo (Chewshabadoo), Wednesday, 4 February 2004 00:12 (twenty-two years ago)

Chicken livers, finely chopped, add richness.

― Matt (Matt), Wednesday, 4 February 2004 00:29 (twenty-two years ago)

twenty-one years pass...

don't really need a recipe, but found that i had bookmarked a Kenji chilli recipe and have been in the mood as of late. His recipe calls for garbanzos and kidney. I'm halving and using solely impulsively bought dried black garbanzos. also, my dried whole chiles are past being able to toast, so am gonna use a variety of nice dried chile powder recently purchased (aji, poblano, a Moroccan one as well as chipotle in adobo). i guess all this to say "CHILLI, hell yeah!", and also recipes are a guidelines, period. Looking forward to intersting, hopefully delicious result.

― get bento (outdoor_miner), Friday, 28 November 2025 23:50 (two months ago)

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