Why Chicken instead of Beef Broth for Chili?

[Chefguy]

@ParallelLines

Repeated for emphasis. While the major producers put in some effort (not a lot) in the products labeled ‘stock’ most of the mass market broths are little more than salt and colored water.

And don’t get me started on the use of “bone broth” as a descriptor. Broth and stock are made from bones. Calling it “bone broth” and implying that it’s somehow better than regular broth borders on deceptive practice. I’m very happy that there is a butcher shop a block from where we are now living. They sell jugs of stock that is made on the premises.

[pulykamell]

@Chefguy

I’m very happy that there is a butcher shop a block from where we are now living. They sell jugs of stock that is made on the premises.

I would kill for that. I don’t know of any place that sells their own stock or broth.

[ParallelLines]

@pulykamell

I would kill for that. I don’t know of any place that sells their own stock or broth.

I have a few people that I wouldn’t mind seeing gone and I also make quarts of stock at a time…

Squid Pro Row.

(j/k of course)

[needscoffee]

@Chefguy

And don’t get me started on the use of “bone broth” as a descriptor. Broth and stock are made from bones. Calling it “bone broth” and implying that it’s somehow better than regular broth borders on deceptive practice.

When I pointed this out on this board 2 or 3 years ago, I got jumped all over by people denying it.

[I_Love_Me_Vol.I]

Thanks everyone for the replies. I don’t ever eat chicken and rarely eat much meat at all so making my own broth is out. I am using a recipe that calls for chicken stock so that’s what I’m gonna do. Bought some Swanson Chicken Stock. I’m gonna start it in an hour or so.

I love beef chili (also Skyline and Cincinnati-style, although that shouldn’t be thought of as ‘chili’) and I’m always interested in improving my recipes but don’t aspire to become a championship chili competitor or anything. This is a very specific recipe (from a friend in Texas that makes great chili) which I haven’t tried making before so I’ve chosen to stick really closely to the recipe.

[Smapti]

For the record, in the world of chili cookoffs, nobody is using artisanal homemade stock with bones they roasted in their own oven. That kind of advance prep isn’t allowed. It’s coming out of a can or a carton or they’re using bouillon.

[Chefguy]

@needscoffee

When I pointed this out on this board 2 or 3 years ago, I got jumped all over by people denying it.

Well, I guess you could make it without bones, but it wouldn’t have much flavor. And of course vegetable stock wouldn’t use them.

@Smapti

artisanal homemade stock with bones they roasted in their own oven

Just a note for those who may not know. Stock made from roasted bones is called ‘brown’ stock, regardless of the type of meat used or the actual color of the stock. If the bones aren’t roasted, it’s called ‘white’ stock.

[teelabrown]

I remember that comment from America’s Test Kitchen about commercial beef stock, too. So I started adding chicken Better Than Bouillon to things like beef stews and soups, with maybe just a little dollop of beef BTB as well. They were right - I do like the flavor better. The beef stuff tastes a little tinny and strange and would overwhelm a beef dish, IMO.