Best Ground Beef for Chili

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You’ll see labels like “ground chuck,” “ground round,” or “ground sirloin.” This isn’t a boxing match—it’s about where the meat comes from. Ground chuck (from the shoulder) is your chili champion. It’s usually 80/85% lean, with a beefy punch that holds up to long simmering. Ground round (from the rear) is leaner but can be tough if overcooked. Ground sirloin is the leanest but also the most expensive and driest. Save sirloin for burgers—let chuck be your chili hero.

Ground Beef Vegetable Chili Recipe at Aidan Wendt blog

The grind size matters? Yes, it does!

Most stores sell ground beef as a fine mince, but for chili, coarse-ground or chili grind is a game-changer. The bigger pieces stay juicy and give your spoon something to sink into. If you can’t find it, ask your butcher to grind a chuck roast on a coarse plate. Or just buy regular ground beef and break it into larger chunks while browning—you are the boss of your chili.