Totally Elevate Your Chili With One Meat Swap

Sirloin isn't your only steak option

If sirloin isn't available, there are certainly other cuts of meat that can provide the same juiciness and rich flavor. Ribeye is a premium cut known for its abundant marbling (fatty streaks throughout the loin), making it an excellent choice for chili. Since your mixture will need to simmer for a while, the ribeye's high fat content helps keep the meat tender, even if it gets slightly overcooked. Be sure to select boneless ribeye, as you'll want to cut the steak into small pieces. The only downside to this cut is its higher cost, but a rump steak can deliver similar results while keeping your dish budget-friendly.

The strip steak, also referred to as a New York strip, is another highly versatile cut that can easily substitute for top sirloin. While it is a bit leaner than sirloin or ribeye, the strip still boasts a robust, beefy flavor that will elevate your basic chili. Although it may not be the most tender option, it offers a satisfying chew. The downside of a leaner steak is its tendency to dry out quickly, so be careful not to overcook it. A good approach is to sear the strip steak first, cook it to the desired temperature, and then remove it from the pan. Once your chili is ready, you can add the meat back in. Regardless of how you prepare it or which cut you choose, steak should become a staple in your chili recipes.