david the elder wrote:
> 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

I recommend diced beef or pork, too, unless I'm just throwing together a
quick and dirty pot of chili and ground beef is all I have on hand. Then I
don't care what the grind is.

Jill