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Trim the fat?
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Trim the fat?


Making chili tomorrow, wondering if I should trim some of the thicker fat before braising in a chili, I don’t want it to be too greasy.

by Capable-Clerk6382

21 Comments

  1. NinjaProfessional853

    I’d trim some of the harder, bigger chunks off

  2. johnnymackiv

    I wouldn’t. Char it up or render it, fat is flavor!

  4. Delco_Delco

    Definitely trim the thicker heavy fat off. Put the trimmed fat into the pan to render some before browning the meat and veg

  7. whereyat79

    Bro wrong cut
    Don’t trim
    Marinate w soy sugar garlic ginger
    Grill high heat
    Chewy but delicious
    They are thin 1/2 in cut in assuming

  8. Apprehensive-Cat4384

    Depends how you cook it and what you are going for. I leave the fat on, salt and pepper them up, and put them on the smoker at 230 ish for a couple hours till that fat turns into dark brown gold. At that point it tastes so good you just want more, fat and all.

  9. BlooGrne33

    I wouldn’t trim it. If you cook it slow enough the fat will render down. You can always trim it once it’s cooked if it’s too much for you.

  12. Bonerschnitzel69

    Please do not trim the fat because the fat is where it’s at if you’re cooking it properly, it will render down and helps to flavor it

  13. Itchy_Professor_4133

    The real question is why are you using short ribs to make chili?

  15. CatchingRays

    If you trim the fat, you must add butter. Those are the rules. I didn’t make them up.

  20. DoctorDirtnasty

    i personally wouldn’t use flanken style short ribs for chili but to each their own. i’d marinate those and grill them up, and use some chuck for the chili.

  21. yoyo1time

    That will render. You can chill the chili, and sooon the fat offf later if you care

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