What kind of meat is "chili meat". Is it actually hamburger or what?

Answer 1

I've seen this at the grocery store before. When they grind beef (for hamburger) it comes out of very tiny (small in diameter) tubes, and is usually ground twice to make the texture finer. When they make chili meat, they grind it once (making it coarser) and the tubes it comes through when coming out of the grinder are much larger in diameter.

Answer 2

traditionally it is a coursely ground beef, like hamburger, but a much courser grind. Traditional chili however can be made with just about any type of meat. I've had chili made with chicken and sausage and beef or pork chunk's. What makes chili chili is more the seasoning rather than the other ingredients.

Answer 3

It's hamburger as far as I know. Some of the stores here sell "chili meat" which is hamburger that isn't ground up as fine as the normal kind.

Answer 4

Classic eatin' chili will be made of less desirable cuts of meat. The meat can be beef, pork, venison or a combination of these. Competition chili will be made from chuck tender, sirloin or top round. The eatin' chili meat will either be in chunks or ground with the course blade of the meat grinder. It may contain some fat and connective tissue. Competition chili will be precisely diced into cubes of about three-eighths of an inch in size.

Answer 5

Most people use hamburger (Chuck). But it can actually be made with all kinds of meat. You can even make chili without meat.

Answer 6

It can be the lowest grade of hamburger or the highest quality cut ground for use in chili.
The best cut in somewhere between these two extremes--too much fat, adversely affects the taste of the chili, but a lack of fat will really affect the taste of the chili.
The best cut I've found to have gound for chili is round steak or sirloin.

Answer 7

Only the cheap stuff. In a good chili the meat will be shredded beef or pork.

Answer 8

well if your using hb yes its just put through a bigger grinder.however here in texas we chop meat for chili usually round steak or charcoal steaks.but chili meat can also be a mixture of different meats like pork dear and cow. all depends but usually it refers to the size of the grind and fat content usually very lean.

Answer 9

I've purchased chili meat at the grocery store and it is ground beef. The difference is that it is ground thicker and chunkier that the normal ground beef you might buy.

You should be able to look at the lable to determine the exact ingredients.

Answer 10

Being a meat cutter, where I work, we use course Ground Round, which is 85% lean / 15% fat. Depending on your preference, you can have the least lean, 75% lean / 25% fat, Ground Chuck, which is 80% lean / 20% fat, or Ground Sirloin, which is 93% lean / 7% fat. Keep in mind, the more lean the meat, the less flavor you have. Fat is flavor.