Hey all,
I have 50lbs of flank steak trim and would like to use it to make a large batch of chili (Texas style, all meat, no beans).
Would it be wise to smoke the flank trim first and then use that (in lieu of beef chuck as recommended here -> http://amazingribs.com/recipes/beef/...con_carne.html) to make a massive batch of Texas chili con carne? Or should the meat not be smoked for chili?
Would flank steak trim end up too tough? The trim is about 40% fat, so I'd imagine a lot of fat would render out during the smoking process which means that 50lbs of the flank steak trim would likely end up being 30lbs of useable meat for the chili. I'm also mindful that flank is ideal tenderness at around 140F as opposed to brisket which is ideal around 203F, so I wouldn't need to smoke the trim for nearly as long, just so I can prevent drying the meat out too much.
Anyway, does this sound like a decent game plan? Any dos or don't I should be mindful of? I've never made chili before. My goal is to make a bunch of jars of the stuff and gift them to my friends.
Also, if anyone has any chili recipes they think are equal to (or better than) the AmazingRibs Texas chili con carne recipe, please feel free to share. I'm after a very hearty/rich chili, no beans, just pure meat and a lot of it, with a great sauce.
Thanks
I have 50lbs of flank steak trim and would like to use it to make a large batch of chili (Texas style, all meat, no beans).
Would it be wise to smoke the flank trim first and then use that (in lieu of beef chuck as recommended here -> http://amazingribs.com/recipes/beef/...con_carne.html) to make a massive batch of Texas chili con carne? Or should the meat not be smoked for chili?
Would flank steak trim end up too tough? The trim is about 40% fat, so I'd imagine a lot of fat would render out during the smoking process which means that 50lbs of the flank steak trim would likely end up being 30lbs of useable meat for the chili. I'm also mindful that flank is ideal tenderness at around 140F as opposed to brisket which is ideal around 203F, so I wouldn't need to smoke the trim for nearly as long, just so I can prevent drying the meat out too much.
Anyway, does this sound like a decent game plan? Any dos or don't I should be mindful of? I've never made chili before. My goal is to make a bunch of jars of the stuff and gift them to my friends.
Also, if anyone has any chili recipes they think are equal to (or better than) the AmazingRibs Texas chili con carne recipe, please feel free to share. I'm after a very hearty/rich chili, no beans, just pure meat and a lot of it, with a great sauce.
Thanks
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