"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 beef AND pork makes the best chili.

Mitch