Best cut of beef for chilli

paddy

paddy

paddy

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Over the years I've made countless chilli's and every time I've used mince, however I fancy a change.

What would be the best cut of beef that I could chop into cubes that would be really flavoursome and result in the beef just falling apart.

Currently trying lean stewing steak (looking good, but not really flaking apart).
Topside joint was suggested in another thread.

Open to you...

P.s. I don't have a slow cooker.
 
Something like skirt or chuck would be good. But I would use a mixture of mince and a fine dice, rather than wholly diced.
 
It absolutely must be shin. Trust me, you'll never go back to anything else especially mince!

Get them in thick steaks from the butcher and cut them into big squares. I normally just cut each steak into 4, so about 3-4inches by 3-4inches. Brown them off then do the rest of your chilli. Cook like that, then just before serving take all the meat out and shred it. It'll fall apart, as long as you've cooked it long enough (4hrs+). Chuck it back in and mix through your chilli. Heaven.
 
Cheers. I'll investigate those.

It took 2-2.5 hours of simmering but the stewing steak is holding together in the pan but falling apart in your mouth. Looking pretty good.

Edit: Shin is a new one on me. Don't think I've even heard of that as a cut. I assume you just use that, rather than a mix of mince and steak?
 
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Get yourself a cheaper cut of beef. Slow cook the meat for at least six hours and then pull it apart like pulled pork. Then add it to the rest of your chilli and simmer for another 30 - 45 mins and then eat your heart out! It is an absolutely immense way of making a chilli and you probably won't go back to mince again.
 
Would have to agree with the chuck, if your doing it slow.

If you want to do it a bit faster, use a bit of chump.

Wouldnt bother with shin, theres too much gristle imo. Keep it for your soup.
 
carmst74 said:
Would have to agree with the chuck, if your doing it slow.

If you want to do it a bit faster, use a bit of chump.

Wouldnt bother with shin, theres too much gristle imo. Keep it for your soup.
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Shin is fine but it's even more important to cook it for a long period to get the best from it.

Shin is actually one of my favourite cuts of beef for any kind of slow cooking. So tasty.
 
FrenchTart said:
Shin is fine but it's even more important to cook it for a long period to get the best from it.

Shin is actually one of my favourite cuts of beef for any kind of slow cooking. So tasty.
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Each to their own, wouldnt be my preference.

Skirt would be a good one to try, just make sure its trimmed properly.

Thanks

Chris
 
Yep, shin on its own. Although I did mix it with some pig cheeks once which was nice. Shredded them both at the end. As with all cheaper/long cook cuts there is a lot of fat, but once you've cooked it for 3hrs+ it all cooks out and makes the sauce absolutely lush. Do t be afraid of the fat for slow cooking!
 
What are you trying to achieve? If it's chunks of meat then shin or brisket are your best bets. Shin has a good distinctive flavour, kind of earthy. If you want a pulled pork or ragu type consistency then beef cheek is brilliant for this, although I reserve this cut for my pasta sauces now as it clings beautifully.

Have you considered adding pork mince to the in a 50:50 blend it adds to the flavour. Home mincing also is a worthwhile consideration coarse mince gives a much more substantial consistency, you'll be surprised how much details like that can change the meal.
 
You want a cut that's got enough fat in to breakdown on slow cooking but not dry out. Any of the above really would be fine, as they're all nice and fatty. A lot is down to preference. I would often mix chuck and skirt, or a combination of a couple of cuts.
 
PlacidCasual said:
What are you trying to achieve? If it's chunks of meat then shin or brisket are your best bets. Shin has a good distinctive flavour, kind of earthy. If you want a pulled pork or ragu type consistency then beef cheek is brilliant for this, although I reserve this cut for my pasta sauces now as it clings beautifully.

Have you considered adding pork mince to the in a 50:50 blend it adds to the flavour. Home mincing also is a worthwhile consideration coarse mince gives a much more substantial consistency, you'll be surprised how much details like that can change the meal.
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Chunks of meat were what I was initially intending, but from all the advice here I'll give the pulled pork style a go as well.

Lots of different options here to try, cheers!
 
Supposedly, brisket makes an awesome beefy chilli. Not tried it yet, but I do have pulled slow cooked brisket at home that may have to become a chilli over the weekend...
 
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