Chef Palazzola Featured in Article on Making Chili

East Central College Culinary Arts Program Coordinator Chef Michael Palazzola is a featured member of the “Panel of Experts” in an article about how to make championship-winning chili on the LawnStarter website.

View the the site here ⇨ www.lawnstarter.com/blog/studies/best-cities-texas-chili/#expert=chef-mike-palazzola.

What kind of beef is best for making chili?

Ground beef is the most familiar — 80/20. If grinding my own, I would choose sirloin for its beefy flavor profile.

If not using ground, it becomes more of a stew, for which I would choose chuck. Delicious, but again, not as familiar to your diners.

What is one pepper you’d recommend adding to chili to spice it up or deepen the flavor?

Peppers play a huge role in how we experience chili. Capsaicin provides much of the heat and is primarily found in the seeds and inner membrane of the pepper. Seeds can be removed if desired heat is milder.

I have found that a habanero pepper has the most intense flavor profile to work with, it is just too hot sometimes — in that case, remove the seeds.

What are the best beef alternatives for vegans and vegetarians who love chili?

Texans will hate this, but beans are a great protein source and provide some texture to your chili.

I have used lentils in many stews and curries in lieu of beans. Chili is by all rights a stew.

How can Texans make their chili recipe stand out at their next gathering or local competition?

Be very selective with your ingredients. Don’t just use a prepared spice mix, any old hot pepper, and any old ground beef. Pay attention to what attributes each ingredient brings to the dish.

Why are some Texans so against adding beans to chili?

Tradition! I grew up with beans in the chili, now I can’t imagine it without. I am sure it is a similar reason.

Besides cornbread, what is the best side dish to serve with chili?

I need some crunch with my chili, and haven’t found a more economical choice than some chili cheese Fritos!

I have also done corn fritters or fried green tomatoes, which are more labor-intensive but a great way to add crunch and another flavor profile.