Thick and Chunky Chili with Sirloin Recipe (2024)

FAQs

Is sirloin or chuck better for chili? ›

When making chili, former Southern Living Test Kitchen Director, Robby Melvin, recommends using a mix of ground chuck and ground sirloin. "It's the best of both worlds," he says. "You get a balanced lean-to-fat ratio from the chuck and the hearty, beefy leanness from the sirloin."

If you can't find either, chuck roast makes a great swap, although it contains more fat. If you prefer a leaner swap, look to top sirloin roast or shoulder clod.

Chuck is your classic burger meat and is usually the most flavorful, simply because it has the most fat. Ground round is the leanest of the three, with sirloin in the middle range. Sirloin has a great flavor, but it is the most expensive.

Traditionally, we expect a robust, spicy base, meat and/or beans, perhaps some bonus veggies, and a thick, rich consistency. Unlike soups, which are brothy, or even bisques, which are creamy yet thinner, chili is meant to be more stew-like; it's a definite stick-to-your-ribs creation.

Cowboy chili calls for two pounds of ground beef instead of the standard one pound found in most chili recipes. It also includes beans, making it a rich and hearty dish that will not only warm you up but stick to your ribs.

Elevate with Extra Flavor

Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

The very best way to take any type of chili to the next level is to make your own blend of spices. The best spice for chili is chili seasoning, which usually contains ground chilies, garlic powder, ground cumin and Mexican oregano.

The Wendy's Chili recipe ingredients are simple at their core, but at Wendy's it's all about blending our signature beef with the perfect mix of hearty vegetables, chili beans and savory spices. The result is a taste that's both satisfying and sentimental, and it's the perfect comfort food anytime of the year.

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.

What gives chili its thickness? ›

Use All-Purpose Flour or Cornstarch

All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews.

Flour or cornstarch work really well. Baking powder is another handy option to thicken your chili.

You know the saying, “save the best for last?” To keep your beans nice and plump, add them about 20 minutes before you finish cooking. This will give them plenty of time to impart that perfectly seasoned chili flavor to your recipe without overcooking.

Use only high-quality lean beef. Beef chuck works well because it cooks in a reasonable length of time and makes a good looking glossy gravy. A good cut is the chuck tender, which is sometimes known as a “mock tender”.

Ground sirloin is the leanest type of ground beef, which makes it appealing as a healthy protein option.

Texture and Tenderness

Sirloin is a great option for those who prefer a leaner cut of meat. Chuck has a slightly tougher texture, but can become incredibly tender when cooked over a long period of time.

The best cuts of stew meat are lean with a high concentration of collagen-rich connective tissues—such as chuck or shoulder cuts—that also have some fat marbling for flavor.