You’ve seen the numbers: 93/7, 85/15, 80/20. Let’s decode them. The first number is the lean meat; the second is the fat percentage. For chili, 80/20 is your sweet spot.
Why so much fat? Because chili needs a long, slow simmer. The fat keeps the beef moist and adds a rich, savory umami base. Leaner blends dry out and turn into sad, rubbery pebbles in your bowl.
A quick pro tip: Don’t drain all the fat after browning. Leave a tablespoon or two in the pot—it carries the spice flavors (cumin, chili powder) better than any oil ever could. Your taste buds will thank you.
The Cultural Shout-Out: Texas vs. The World
If you’re a purist from Texas, you probably already know this: real Texas chili has no beans and often uses coarse ground beef or even cubed chuck. They call ground beef “hamburger chili” and serve it with nothing but crackers. Respect.
But for the rest of us? A mix of 80/20 ground beef and a handful of ground pork is a game-changer. The pork adds a subtle sweetness and juiciness that pure beef can’t match. It’s like the bass guitar to your chili’s lead singer.
