Beef stock for chili?

[jjdbike]

Hello fellow pit masters,

Its that time of year that I’m thinking about making a big old batch of chili. I like my chili with a deep, smokey, complex beef and chili flavor.

For the liquid portion I like to use beef stock. I don’t find many grocery store stocks to be very flavorful.

Does anyone have a good brand that they like?

In the absence a good commercial stock, I’ll make my own. How do you make your beef stock? Do you use bones, certain cuts of meat, herbs, aromatics, vegetables? Do you use them raw or do you roast or brown them?

Thanks in advance!
JD

[dpearce]

I've been making it from just the bones, no additional additives or veggies. Roast them first, then into the water pot. I use it for soups, roasts, and other recipes that call for beef stock, but haven't tried it with chili.

For chili, I'd imagine stock made with carrots and celery might flavor the dish in ways you may not like? Onions, probably not, but I have not tried it.

As always, YMMV.

[barelfly]

I don’t make “chili” but I do make Carne Adovada - a New Mexican red chile and pork dish and I do use Better Than Bouillon, the beef jar. But I feel it needs it because it’s really just pork, red chile, garlic and salt, so this helps with bringing out the flavor.

not sure if you have used that brand or not, but they have a wide variety of flavors that could work for what you want if you didn’t want to make your own stock.

[TomfromtheSoo]

We use Emeril’s beef stock recipe and often use meaty beef shanks for some of the bones. When the meat gets fall aparty, pull it out and set aside. Add the bones back in to finish. That evening have some good rolls and make French dip sandwiches with the meat. Use the stock as you see fit.

https://www.emerils.com/120216/beef-stock

https://www.allrecipes.com/recipe/136476/easy-french-dip-sandwiches/

[SheilaAnn]

If I am don’t have any stick-broth on hand, I will use this:



it ain’t cheap, though! But it’s good enough to drink on its own, so that good enough for me.

[RonB]

^This^ I have stopped using stock. I only use bone broth now - both chicken and beef. The flavor is much deeper. It is pricier.

[jayjordan]

+1 on Better Than Bullion products. I use the roasted chicken and the beef instead of store bought stock.

[cruiseplanner1]

Same. And I use the Knorrs also. Really like that when making my rice.

[jjdbike]

Yup, me too. Knorrs is a good beef base product.
Thanks,
JD

[jjdbike]

[QUOTE=barelfly;n1894592]I don’t make “chili” but I do make Carne Adovada - a New Mexican red chile and pork dish and I do use Better Than Bouillon, the beef jar. But I feel it needs it because it’s really just pork, red chile, garlic and salt, so this helps with bringing out the flavor.

not sure if you have used that brand or not, but they have a wide variety of flavors that could work for what you want if you didn’t want to make your own stock. [/QUOTE

Sounds like a winner recipe.

Yes, I’ve used that brand before. It’s pretty good for a concentrated bouillon type product.

looking more for straight forward beef / bone stock.
Thanks!
JD

[jjdbike]

We use Emeril’s beef stock recipe and often use meaty beef shanks for some of the bones. When the meat gets fall aparty, pull it out and set aside. Add the bones back in to finish. That evening have some good rolls and make French dip sandwiches with the meat. Use the stock as you see fit.

https://www.emerils.com/120216/beef-stock

https://www.allrecipes.com/recipe/136476/easy-french-dip-sandwiches/

Looks like a great recipe.
If I can find quality premium version, I’ll pay the price and save an extra day of cooking.
Thanks!
JD

[jjdbike]

If I am don’t have any stick-broth on hand, I will use this:



it ain’t cheap, though! But it’s good enough to drink on its own, so that good enough for me.

Thanks SheilaAnn!
I found it at our local Sprouts Market.
Love that I can shave a day off of my chili cook.
Best Regards!
JD

[Duanessmokedmeats]

I use a Beef Base paste from Gordon Foods.

[jjdbike]

Thanks!
JD

[randy.56]

Malcom Reeds version. My go to. Already made it twice this fall. Seems, I got a hankerin for some chili early, it freezes well for next time.
Ingredients

• 4lb Smoked Chuck Roast or Smoked Brisket cut into bite size pieces.... I cook the chuck roast whole.
• 1lb Spicy Hot Breakfast Sausage ... I use mild
• 1 Poblano Pepper ......wife cannot eat them
• 1 Red Bell Pepper.....wife cannot eat them
• 1 Sweet Onion
• 24oz Diced Tomatoes
• 3 Chipotle Peppers in Adobo Sauce chopped
• 3–4 cloves Fresh Garlic
• 1 quart Beef Broth
• ¼ cup Worcestershire
• 2 Tablespoons Hot Sauce
• 2 Tablespoons Tomato Paste
• 1 14oz can Chili Beans (optional)
• Chili Seasoning (recipe below)

Chili Seasoning:

• 1/3 cup Sugar
• 2 Tablespoons Killer Hogs AP Rub....or any rub
• 2 Tablespoons Chili Powder
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Onion Powder
• 2 teaspoons Paprika
• 1 teaspoon Ground Chipotle Pepper
• 1 teaspoon Ground Ancho Chili Pepper
• 1 teaspoon Oregano
• ¼ teaspoon Cayenne Pepper (more if you like it spicy)

Instructions

1. Prepare Big Green Egg or other type smoker for indirect cooking at 300⁰. ..... I use pellet grill
2. Grill Onion, Bell Pepper, and Poblano Pepper for a few minutes on each side and chop.
3. Cube smoked chuck roast into bite size pieces. (Roast can be cooked ahead of time and refrigerated over-night)
4. In a 5 quart iron pot add chopped grilled vegetables, diced tomatoes, chuck roast, spicy sausage, chipotle peppers, garlic, and chili seasoning; stir to combine.
5. Add beef broth, hot sauce, Worcestershire sauce, and tomato paste; stir to combine.
6. Place iron pot on Big Green Egg and cook uncovered for 2 ½ hours stirring occasionally.
7. Add Chili Beans, stir to combine and continue cooking for 1 additional hour.
8. Remove from grill and serve with your favorite toppings (shredded cheese, sour cream, fresh cilantro, lime wedges)

I let set overnight in the fridge then simmer with lid, for a couple hours, a second time before serving.

[Hulagn1971]

This is the exact recipe that I use and it is always well received.

[fzxdoc]

This is how I do it:

Kathryn's Beef Bone Broth

(makes about 7 quarts)

Ingredients:

For the Roasted bones, veggies and meat:
4 to 5 lbs beef leg bones, 2 to 3 inches long
1.5 lbs beef short ribs
2 halved onions
4 stalks celery
2 carrots
1 whole head of garlic, sliced horizontally in half (2 halves). Use 1/2 head in roasting pan with the meats.
2 Tbl tomato paste

For the Broth:
20 cups (5 quarts) low sodium commercial beef stock (see note on commercial broth choices), or water if you prefer, but double the amount of short ribs if you go with water.
8 cups (2 quarts) water
remaining 1/2 head of garlic
15 peppercorns
2 TBL dried parsley
4 bay leaves
1 tsp dried thyme

2 cups pinot noir for deglazing the roasting tray

Directions:

1. Place bones and ribs on an aluminum-lined rimmed half sheet pan in a cold gas grill and turn on all the burners. You can use a 375° to 400° oven instead.

2. Allow temp to rise to 400° (about 15 min), then adjust the burner settings to maintain around 375-400° at the grate. The burners directly under the food tray should be set to Off if possible.

Summit gasser's 6 burners set at:
Far Left and Far Right on full
Second From Left and Second From Right on 1/2
Two center burners Off

Keep an eye on the food in the oven or gasser and adjust heat accordingly!

3. Start a stock pot with these ingredients. With lid on, heat to a gentle boil.
20 cups (5 quarts) low or no-sodium commercial beef stock or water, if preferred.
8 cups (2 quarts) water
1/2 head garlic
15 peppercorns
2 TBL dried parsley
4 bay leaves
1 tsp dried thyme

4. After 30 minutes at 400° (or 375°in oven), turn the bones and beef and add the onions, celery, carrots and 1/2 of the garlic head

5. Roast for 20 minutes longer.

6. Brush bones with the tomato paste.

7. Roast for 10 minutes longer, keeping an eye on it so the tomato paste doesn't burn

8. Transfer the bones, beef and roasted veggies to a large metal bowl or an aluminum foil-lined half-sheet pan to transport to stockpot.

9. Add the hot bones/veggies to the hot stock mixture. Reduce the heat to low so that the mixture simmers.

10. Let the tray cool enough in the gasser or oven to allow the grease to be poured off safely into a metal bowl. If not saving for Beef Love, fill the bowl with paper towels to soak up the grease before disposing in trash. Freeze Beef Love for future use.

9. Deglaze the tray with 2 cups pinot noir, pour into metal bowl, and transfer to stock pot.

10. Simmer, lid on, 4 hours or longer if you prefer. I like about 12 hours.

11. Cool, strain, and pour in 4 cup, 2 cup, or 1 cup portions into Ziploc bags, burping out the air in the bags, for flat storage in freezer.

Kathryn

I like starting with a good quality beef bone broth like Zoup! brand. Simple ingredients. Nothing scary in the ingredient list. Chef Jean-Pierre also starts with a good quality commercial broth and then adds great ingredients to it. That makes me feel as if I'm in good company It's not a shortcut method. I think subbing a good quality broth for some of the water enhances the richness of the broth. Pacific Foods Low Sodium Beef Broth is also a good choice for me.

Kathryn

[Hulagn1971]

Pacific Foods is my go to for broth as well. Quality product for sure.

[DaveD]

One thing to pay attention to in commercial broths is the salt content. Some of them are super salty. Obviously not an issue when making it at home. Good luck!

[Michael_in_TX]

I've tried quite a few commercial stocks and while they are nowhere near as good as home made, if I need one I'll use Kitchen Basics' one:


(They make an unsalted one, too.) In fact, the above is what I used in my chili this past weekend.

What I have not yet tried is adding some unflavored gelatin to the stock to get it closer to homemade. Also, I want to try making a "stock" with Better Than Bouillon as jayjordan suggested as that stuff has flavor.