In article .com>,
Food Snob > 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?
>
> Why is it that so many people who post here can't spell?

Splinter skill notwithstanding, I wonder if spelling skills might be
better overall if public school teachers spent more time on core
academics and less time trying to inflict their personal religious
beliefs on students.

Chili grind in my region is about a 1/4-3/8" diameter grind.