Course Grind meat for chili...
On May 18, 8:57 am, Dannyl > wrote:
> The reciepe I have for chili calls for a course grind chuck. Before I
> get a blank stair from my butcher when I ask him to course grind it,
> I'd like to know what it looks like. Can someone describe it?
Around here, chili grind is meat that's been run through the grinder
just once, using the plate with the largest openings, maybe 1/4 inch.
Thing is, the meat cooks down and looks like regular hamburger grind
by the time the chili is done.
I make my chili the old-fashioned way, by dicing the meat in cubes of
1/2 inch, or so.
David
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