Kent wrote:
> "jmcquown" > wrote in message
> ...
>> 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
>>
>>
> Diced meat, beef or pork, is not chili!
>
> Kent

Here we go again... a bowl of red; no meat and probably in your estimation
no beans, either. Just a bowl of hot spicy slop. Son, we aren't on a trail
ride but even then they had some beans to throw in the pot. Ask me how I
know. Historians will tell you; beans and dried meat were staples on the
trail and on cattle drives. Maybe you think guys want to eat sauce around a
campfire; somehow I think they want something more to dig their teeth into.
Give me until tomorrow and I'll dig up the sources PBS had for the trail
ride out to Montana and also for the Texas series they did with serving the
ranch hands. Tell me they didn't have meat and beans.

Jill