The Ultimate Guide to the Best Meat for Chili Con Carne on the Arteflame

There is something primal and deeply satisfying about cooking chili con carne over an open fire. It evokes a sense of rugged tradition, where the smoke of the wood blends seamlessly with the rich, spicy aroma of simmering beef. However, the secret to a truly unforgettable chili isn't just in the spices or the beans; it lies squarely in the choice of meat. While many standard recipes rely solely on ground beef, the best meat for chili con carne effectively utilizes a combination of textures to create a hearty, complex mouthfeel. By using the Arteflame grill, you elevate this classic dish by searing the meat on the carbon steel cooktop to lock in juices before letting it slow-cook in a Dutch oven directly on the grill grate. This method infuses the dish with a subtle smokiness that stovetop versions simply cannot replicate. In this guide, we focus on the holy grail of chili meats: a blend of high-quality ground beef for body and hand-cut chuck roast for tender, melt-in-your-mouth chunks.

Ingredients

The Meat

• 2 lbs Beef Chuck Roast, trimmed and cut into 1/2 inch cubes
• 1 lb Ground Beef (80/20 fat ratio for flavor)

The Vegetables & Aromatics

• 2 large Yellow Onions, diced
• 1 Red Bell Pepper, diced
• 1 Green Bell Pepper, diced
• 4 cloves Garlic, minced
• 2 Jalapeños, seeded and finely diced (optional for heat)

The Pantry & Spices

• 2 cans (15 oz each) Kidney Beans, drained and rinsed
• 1 can (28 oz) Crushed Tomatoes
• 1 can (14 oz) Diced Tomatoes
• 3 cups Beef Broth
• 2 tbsp Chili Powder
• 1 tbsp Ground Cumin
• 1 tbsp Smoked Paprika
• 1 tsp Dried Oregano
• 1/2 tsp Cayenne Pepper (adjust to taste)
• Salt and Freshly Cracked Black Pepper to taste
• 2 tbsp Olive Oil (for searing on the plancha)

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a medium-sized fire in the center of your Arteflame grill. You want to establish a solid bed of coals to maintain heat.
2. Allow the carbon steel cooktop to heat up. The center will be the hottest (perfect for searing), while the outer edges are cooler (ideal for keeping ingredients warm).
3. Place a cast-iron Dutch oven on the center grill grate to preheat while you prepare the meats.

Step 2: Sear the Meats

1. Lightly oil the flat cooktop surface. Take your cubed chuck roast and season it generously with salt and pepper.
2. Place the chuck roast cubes on the hot surface of the cooktop. Sear them until they develop a deep, dark brown crust on all sides. This Maillard reaction is crucial for flavor depth. Move the seared cubes into the Dutch oven.
3. Next, place the ground beef on the cooktop. Smash it down slightly to get a good crust, then break it up with a spatula. Once browned, add it to the Dutch oven with the chuck roast.

Step 3: Sauté Vegetables and Bloom Spices

1. Add a little more oil to the cooktop if necessary. Toss the onions, bell peppers, and jalapeños onto the flat surface. Cook until the onions are translucent and the peppers softened.
2. Add the minced garlic for the last minute of cooking to prevent burning.
3. Move the vegetables toward a slightly cooler zone on the cooktop and sprinkle your spice blend (chili powder, cumin, paprika, oregano, cayenne) directly onto the veggies. Toasting the spices for 30 seconds releases their essential oils.
4. Scrape the seasoned vegetable mixture into the Dutch oven with the meat.

Step 4: Simmer to Perfection

1. Pour the crushed tomatoes, diced tomatoes, and beef broth into the Dutch oven. Stir well to combine all ingredients.
2. Add the kidney beans.
3. Move the Dutch oven to a spot on the grill grate or the flat top where it can maintain a gentle simmer. If the fire is too hot, move it further from the center.
4. Cover and let it simmer for at least 2 to 3 hours. The goal is for the chuck roast to become fork-tender. Stir occasionally and add more broth if the chili becomes too thick.

Tips

Achieving the perfect texture in your chili comes down to patience and heat management. When searing the chuck roast on the Arteflame, ensure you don't overcrowd the cooktop. Crowding the meat causes it to steam rather than sear, robbing you of that rich, caramelized flavor that defines a great chili. Cook in batches if necessary. Furthermore, the beauty of the Arteflame is the temperature gradient; if your Dutch oven is boiling too vigorously, simply slide it toward the outer edge of the flat top to reduce the heat to a gentle simmer. Finally, chili is one of those magical dishes that tastes even better the next day. If you can, make this a day ahead of your gathering to let the flavors of the chuck roast, spices, and smoke meld together completely. Reheating it on the grill adds yet another layer of character.

Variations

While the beef chuck and ground beef combo is the gold standard, there are endless ways to customize this dish to suit your palate or dietary needs. The versatility of the Arteflame allows you to experiment with different proteins and flavor profiles effortlessly. Here are a few popular variations to try:

• The Hunter’s Chili: Substitute the beef chuck with cubed venison or elk. Game meat pairs beautifully with the smoke from the wood fire, though you may need to add a little bacon fat to compensate for the leanness.
• Smoked Brisket Chili: If you have leftover smoked brisket, cube it and use it instead of chuck roast. Add it in the last hour of cooking since it is already cooked, ensuring it doesn't fall apart completely.
• White Chicken Chili: Swap the beef for grilled chicken thighs and the tomato base for chicken broth and salsa verde. Use Great Northern beans instead of kidney beans for a lighter, zesty alternative.
• Spicy Texas Red: Eliminate the beans entirely and double the meat. Use dried ancho and guajillo chilies rehydrated and blended into a paste for an authentic, competition-style kick.
• Vegetarian Smokehouse: Replace the meat with roasted sweet potatoes and hearty lentils. The smoke from the Arteflame gives the vegetables a savory depth that mimics the richness of meat.

Best pairings

A bowl of rich, smoky chili deserves sides that can stand up to its bold flavors. The right pairings provide texture contrast and help balance the heat of the spices. Classic comfort foods are usually the best route when serving a rustic outdoor meal. Consider these accompaniments to round out your feast:

• Skillet Cornbread: Bake a jalapeño cheddar cornbread in a cast-iron skillet right on the Arteflame alongside the chili. The sweet corn flavor balances the spicy chili perfectly.
• Baked Potatoes: Wrap potatoes in foil and bury them in the coals or place them on the outer rim of the grill. A loaded baked potato topped with chili is a meal in itself.
• Fresh Toppings Bar: Set out bowls of sour cream, shredded sharp cheddar cheese, diced raw onions, chopped cilantro, and sliced radishes. The cold, crisp toppings cut through the richness of the stew.
• Beverage Pairing: A robust stout or a dark porter beer complements the roasted, smoky notes of the beef. Alternatively, a bold Zinfandel stands up well to the spices without getting lost.

Conclusion

Mastering chili con carne on the Arteflame is about more than just following a recipe; it is about embracing the process of outdoor cooking. By carefully selecting the best meat—specifically the combination of textured ground beef and succulent chuck roast—you create a dish that is layered with flavor and complexity. The high-heat sear provided by the carbon steel cooktop ensures that every bite is packed with savory richness, while the slow simmer over wood smoke ties everything together. Whether you are feeding a crowd at a tailgate or enjoying a quiet family dinner under the stars, this chili recipe promises to be a warming, memorable centerpiece. So, gather your ingredients, light your fire, and prepare to enjoy the best bowl of chili you have ever tasted.