I'm making the Chasen's Chili recipe Dimitri posted. It calls for beef
chuck.
I bought a beef chuck cross rib roast boneless.
This is what I got when I sliced into it to coarsely chop it for the
recipe.

If I'm seeing right, the grain is running opposite of each other. Is
this a_du-uh!_that's what cross rib means?

the roast
http://i2.tinypic.com/4vdic7t.jpg
a slice
http://i4.tinypic.com/6bunqr7.jpg

I rarely cook roasts so I'm perplexed.
I'm making it tonight so I'm going to cut the roast in half along were
the grains run opposite each other and deal with them separately.

What do you think? Did I buy the wrong thing to begin with? YIKES!!

Koko
---
http://kokoscorner.blogspot.com

"There is no love more sincere than the love of food"
George Bernard Shaw

<Koko> wrote in message ...
>
> I'm making the Chasen's Chili recipe Dimitri posted. It calls for beef
> chuck.
> I bought a beef chuck cross rib roast boneless.
> This is what I got when I sliced into it to coarsely chop it for the
> recipe.
>
> If I'm seeing right, the grain is running opposite of each other. Is
> this a_du-uh!_that's what cross rib means?
>
> the roast
> http://i2.tinypic.com/4vdic7t.jpg
> a slice
> http://i4.tinypic.com/6bunqr7.jpg
>
> I rarely cook roasts so I'm perplexed.
> I'm making it tonight so I'm going to cut the roast in half along were
> the grains run opposite each other and deal with them separately.
>
> What do you think? Did I buy the wrong thing to begin with? YIKES!!
>

I don't really understand the problem. Why not just chop it up?

On Mon, 14 May 2007 22:16:29 -0400, "cybercat" >
wrote:

>
><Koko> wrote in message ...
>>
>> I'm making the Chasen's Chili recipe Dimitri posted. It calls for beef
>> chuck.
>> I bought a beef chuck cross rib roast boneless.
>> This is what I got when I sliced into it to coarsely chop it for the
>> recipe.
>>
>> If I'm seeing right, the grain is running opposite of each other. Is
>> this a_du-uh!_that's what cross rib means?
>>
>> the roast
>> http://i2.tinypic.com/4vdic7t.jpg
>> a slice
>> http://i4.tinypic.com/6bunqr7.jpg
>>
>> I rarely cook roasts so I'm perplexed.
>> I'm making it tonight so I'm going to cut the roast in half along were
>> the grains run opposite each other and deal with them separately.
>>
>> What do you think? Did I buy the wrong thing to begin with? YIKES!!
>>
>
>I don't really understand the problem. Why not just chop it up?
>
In order to chop it up I had to slice it up first. That's when I saw
the grain ran in two different directions.
I've been taught that if you slice the meat with the grain rather than
against it, the meat will be tough. I was trying to avoid tough meat
in the chili.

Koko
---
http://kokoscorner.blogspot.com

"There is no love more sincere than the love of food"
George Bernard Shaw

<Koko> wrote

>>
> In order to chop it up I had to slice it up first. That's when I saw
> the grain ran in two different directions.
> I've been taught that if you slice the meat with the grain rather than
> against it, the meat will be tough. I was trying to avoid tough meat
> in the chili.
>

Ahhh, I see. I had never heard that. When I have used whole beef in
chili I braised it and added it after it fell apart. Probably not the best
way. Let us know how the dish turns out!

Koko wrote:
> I'm making the Chasen's Chili recipe Dimitri posted. It calls for beef
> chuck.
> I bought a beef chuck cross rib roast boneless.
> This is what I got when I sliced into it to coarsely chop it for the
> recipe.
>
> If I'm seeing right, the grain is running opposite of each other. Is
> this a_du-uh!_that's what cross rib means?
>
> the roasthttp://i2.tinypic.com/4vdic7t.jpg
> a slicehttp://i4.tinypic.com/6bunqr7.jpg
>
> I rarely cook roasts so I'm perplexed.
> I'm making it tonight so I'm going to cut the roast in half along were
> the grains run opposite each other and deal with them separately.

Exactly!

> What do you think? Did I buy the wrong thing to begin with? YIKES!!

Looks wonderful to me. Separate the two different muscles and then
slice each across the grain into chunks.

Sheldon

On 14 May 2007 19:19:30 -0700, Sheldon > wrote:

>Koko wrote:
>> I'm making the Chasen's Chili recipe Dimitri posted. It calls for beef

snippage

>> I'm making it tonight so I'm going to cut the roast in half along were
>> the grains run opposite each other and deal with them separately.
>

>Exactly!

>
>> What do you think? Did I buy the wrong thing to begin with? YIKES!!
>
>Looks wonderful to me. Separate the two different muscles and then
>slice each across the grain into chunks.
>
>Sheldon

Thank you, that's what I thought but wasn't sure.

Koko
---
http://kokoscorner.blogspot.com

"There is no love more sincere than the love of food"
George Bernard Shaw

On Mon, 14 May 2007 18:53:50 -0700, Koko wrote:

>
>I'm making the Chasen's Chili recipe Dimitri posted. It calls for beef
>chuck.
>I bought a beef chuck cross rib roast boneless.
>This is what I got when I sliced into it to coarsely chop it for the
>recipe.
>
>If I'm seeing right, the grain is running opposite of each other. Is
>this a_du-uh!_that's what cross rib means?
>
>the roast
>http://i2.tinypic.com/4vdic7t.jpg
>a slice
>http://i4.tinypic.com/6bunqr7.jpg
>
>I rarely cook roasts so I'm perplexed.
>I'm making it tonight so I'm going to cut the roast in half along were
>the grains run opposite each other and deal with them separately.
>
>What do you think? Did I buy the wrong thing to begin with? YIKES!!
>
>Koko

I have no idea. Wish you'd posted a link to Dimitri's recipe.

--
See return address to reply by email

On Mon, 14 May 2007 19:58:37 -0700, sf wrote:

>On Mon, 14 May 2007 18:53:50 -0700, Koko wrote:
>
>>
>>I'm making the Chasen's Chili recipe Dimitri posted. It calls for beef
>>chuck.
>>I bought a beef chuck cross rib roast boneless.
>>This is what I got when I sliced into it to coarsely chop it for the
>>recipe.
>>
>>If I'm seeing right, the grain is running opposite of each other. Is
>>this a_du-uh!_that's what cross rib means?
>>
>>the roast
>>http://i2.tinypic.com/4vdic7t.jpg
>>a slice
>>http://i4.tinypic.com/6bunqr7.jpg
>>
>>I rarely cook roasts so I'm perplexed.
>>I'm making it tonight so I'm going to cut the roast in half along were
>>the grains run opposite each other and deal with them separately.
>>
>>What do you think? Did I buy the wrong thing to begin with? YIKES!!
>>
>>Koko
>
>I have no idea. Wish you'd posted a link to Dimitri's recipe.

I wasn't having a problem with the recipe itself. I just didn't want
the meat going into it to be tough by slicing the meat with the grain.
That's why I thought about separating the two pieces of the roast and
dealing with them separately.
I was thinking I might have bought the wrong cut of meat to begin
with.

Koko
---
http://kokoscorner.blogspot.com

"There is no love more sincere than the love of food"
George Bernard Shaw

On Mon, 14 May 2007 21:33:59 -0700, Koko wrote:

>On Mon, 14 May 2007 19:58:37 -0700, sf wrote:
>
>>On Mon, 14 May 2007 18:53:50 -0700, Koko wrote:
>>
>>>
>>>I'm making the Chasen's Chili recipe Dimitri posted. It calls for beef
>>>chuck.
>>>I bought a beef chuck cross rib roast boneless.
>>>This is what I got when I sliced into it to coarsely chop it for the
>>>recipe.
>>>
>>>If I'm seeing right, the grain is running opposite of each other. Is
>>>this a_du-uh!_that's what cross rib means?
>>>
>>>the roast
>>>http://i2.tinypic.com/4vdic7t.jpg
>>>a slice
>>>http://i4.tinypic.com/6bunqr7.jpg
>>>
>>>I rarely cook roasts so I'm perplexed.
>>>I'm making it tonight so I'm going to cut the roast in half along were
>>>the grains run opposite each other and deal with them separately.
>>>
>>>What do you think? Did I buy the wrong thing to begin with? YIKES!!
>>>
>>>Koko
>>
>>I have no idea. Wish you'd posted a link to Dimitri's recipe.
>
>I wasn't having a problem with the recipe itself. I just didn't want
>the meat going into it to be tough by slicing the meat with the grain.
>That's why I thought about separating the two pieces of the roast and
>dealing with them separately.
>I was thinking I might have bought the wrong cut of meat to begin
>with.
>
I didn't think you had a problem with the recipe, I just needed a link
to see it so I could make a cogent comment regarding your post. Guess
you cooked it by this time anyway, so how did it turn out?

--
See return address to reply by email

On Mon, 14 May 2007 23:21:28 -0700, sf wrote:


>>>
>>>I have no idea. Wish you'd posted a link to Dimitri's recipe.
>>
>>I wasn't having a problem with the recipe itself. I just didn't want
>>the meat going into it to be tough by slicing the meat with the grain.
>>That's why I thought about separating the two pieces of the roast and
>>dealing with them separately.
>>I was thinking I might have bought the wrong cut of meat to begin
>>with.
>>
>I didn't think you had a problem with the recipe, I just needed a link
>to see it so I could make a cogent comment regarding your post. Guess
>you cooked it by this time anyway, so how did it turn out?

My misunderstanding sf. Here is the recipe

I added three chipotle peppers in adobo sauce, minus the seeds and
added about a tablespoon of the adobo sauce.
That gave it the "kick" it needed. I'll check it tomorrow and adjust
the spices if needed.

@@@@@ Now You're Cooking! Export Format

Chasen's Chili

soup/stew

1/2 pound dried pinto beans
water
1 (28-ounce) can diced tomatoes in juice
1 large green bell pepper, chopped
2 tablespoons vegetable oil
3 cups onions, coarsely chopped
2 cloves garlic, crushed
1/2 cup parsley, chopped
1/2 cup butter
2 pounds beef chuck, coarsely chopped
1 pound pork shoulder, coarsely chopped
1/3 cup gebhardt's brand chili powder
1 tablespoon salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground cumin

Rinse the beans, picking out the debris. Place beans in a Dutch oven
with water to cover. Boil for 2 minutes. Remove from heat. Cover and
let stand one hour. Drain off liquid.
Rinse beans again. Add enough fresh water to cover beans. Bring
mixture to a boil. Reduce heat and simmer, covered for one hour or
until tender.
Stir in tomatoes and their juice. Simmer 5 minutes. In a large skillet
sauté bell pepper in oil for 5 minutes. Add onion and cook until
tender, stirring frequently. Stir in the garlic and parsley. Add
mixture to bean mixture. Using the same skillet melt the butter and
sauté beef and pork chuck until browned.
Drain. Add to bean mixture along with the chili powder, salt, pepper,
and cumin. Bring mixture to a boil. Reduce heat. Simmer, covered for
one hour.
Uncover and cook 30 minutes more or to desired consistency. Chili
shouldn't be too thick--it should be somewhat liquid but not runny
like soup. Skim off excess fat and serve.
Makes 10 cups or 6 main dish servings.


This is the stuff of which Hollywood legends are made. Rumor has it
backnwhen Elizabeth Taylor was filming Cleopatra in Rome she craved
the chilinmade at Chasen's Restaurant in Los Angeles so much that she
was willing tonpay $100 just to have the order shipped to her. For
years the recipenremained a closely guarded secret. It seemed the
owner David Chasen came tonthe restaurant every
Sunday to privately cook up a batch which he would freeze for the
week,nbelieving that the chili was best when reheated.

Contributor: Dimitri

** Exported from Now You're Cooking! v5.77 **

Koko
---
http://kokoscorner.blogspot.com

"There is no love more sincere than the love of food"
George Bernard Shaw

On Tue, 15 May 2007 17:54:06 -0700, Koko wrote:

>On Mon, 14 May 2007 23:21:28 -0700, sf wrote:
>
>
>>>>
>>>>I have no idea. Wish you'd posted a link to Dimitri's recipe.
>>>
>>>I wasn't having a problem with the recipe itself. I just didn't want
>>>the meat going into it to be tough by slicing the meat with the grain.
>>>That's why I thought about separating the two pieces of the roast and
>>>dealing with them separately.
>>>I was thinking I might have bought the wrong cut of meat to begin
>>>with.
>>>
>>I didn't think you had a problem with the recipe, I just needed a link
>>to see it so I could make a cogent comment regarding your post. Guess
>>you cooked it by this time anyway, so how did it turn out?
>
>My misunderstanding sf. Here is the recipe
>
>I added three chipotle peppers in adobo sauce, minus the seeds and
>added about a tablespoon of the adobo sauce.
>That gave it the "kick" it needed. I'll check it tomorrow and adjust
>the spices if needed.


Thanks! I was interested in what the recipe called for since you were
concerned about buying the "right cut". Given the way that recipe is
written... I'd just buy a cheap 7 bone and hope I could find one on
sale. The recipe says "2 pounds beef chuck, coarsely chopped". Did
you chop it first? Was it a small cube or a coarse grind?



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See return address to reply by email

Koko wrote in :

>
> I'm making the Chasen's Chili recipe Dimitri posted. It calls for beef
> chuck.
> I bought a beef chuck cross rib roast boneless.
> This is what I got when I sliced into it to coarsely chop it for the
> recipe.
>
> If I'm seeing right, the grain is running opposite of each other. Is
> this a_du-uh!_that's what cross rib means?
>


I didn't realise you guys had sooooooo many cuts of meat!! You
complicate things!!

The 'cross rib' means it's been cut *across* the ribs, rather than down
the ribs.


http://www.mealsforyou.com/cgi-bin/c...tcutsbeef.html

http://www.hormel.com/templates/know...titemid=22&id=
339



--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

On Tue, 15 May 2007 05:13:26 +0200 (CEST), PeterL
> wrote:

>Koko wrote in :
>
>>
>> I'm making the Chasen's Chili recipe Dimitri posted. It calls for beef
>> chuck.
>> I bought a beef chuck cross rib roast boneless.
>> This is what I got when I sliced into it to coarsely chop it for the
>> recipe.
>>
>> If I'm seeing right, the grain is running opposite of each other. Is
>> this a_du-uh!_that's what cross rib means?
>>
>
>
>I didn't realise you guys had sooooooo many cuts of meat!! You
>complicate things!!

Tell me about it. ;-)
>
>The 'cross rib' means it's been cut *across* the ribs, rather than down
>the ribs.
>
>
>http://www.mealsforyou.com/cgi-bin/c...tcutsbeef.html
>
>http://www.hormel.com/templates/know...titemid=22&id=
>339

Thank you for the links.

Koko
---
http://kokoscorner.blogspot.com

"There is no love more sincere than the love of food"
George Bernard Shaw

"Koko" wrote in message ...
>
> I'm making the Chasen's Chili recipe Dimitri posted. It calls for beef
> chuck.
> I bought a beef chuck cross rib roast boneless.
> This is what I got when I sliced into it to coarsely chop it for the
> recipe.
>
> If I'm seeing right, the grain is running opposite of each other. Is
> this a_du-uh!_that's what cross rib means?
>
> the roast
> http://i2.tinypic.com/4vdic7t.jpg
> a slice
> http://i4.tinypic.com/6bunqr7.jpg
>
> I rarely cook roasts so I'm perplexed.
> I'm making it tonight so I'm going to cut the roast in half along were
> the grains run opposite each other and deal with them separately.
>
> What do you think? Did I buy the wrong thing to begin with? YIKES!!
>
> Koko
> ---


I don't get what the problem is. If you're going to cube it the grain
doesn't matter. In some cubes it'll be side to side and some it'll be top
to bottom. Turn the wrong ones over and they'll all match.


Ms P

On Mon, 14 May 2007 22:35:29 -0500, "Ms P" >
wrote:

>
>"Koko" wrote in message ...
>>
>> I'm making the Chasen's Chili recipe Dimitri posted. It calls for beef

snippage

>>
>> What do you think? Did I buy the wrong thing to begin with? YIKES!!
>>
>> Koko
>> ---
>
>
>I don't get what the problem is. If you're going to cube it the grain
>doesn't matter. In some cubes it'll be side to side and some it'll be top
>to bottom. Turn the wrong ones over and they'll all match.
>
>
>Ms P

Thank you.

Koko
---
http://kokoscorner.blogspot.com

"There is no love more sincere than the love of food"
George Bernard Shaw

Thank all of you for helping me in a minutes notice. You guys are the
best.

I ended up cutting the roast in half and dealing with each piece
separately. I now have nice tender chunks of meat simmering away in a
beautiful pot of chili.

http://i4.tinypic.com/6b2p4w3.jpg

Koko
---
http://kokoscorner.blogspot.com

"There is no love more sincere than the love of food"
George Bernard Shaw

On Tue, 15 May 2007 08:21:59 -0500, jay > wrote:

>On Mon, 14 May 2007 18:53:50 -0700, Koko wrote:
>
>> the roast
>> http://i2.tinypic.com/4vdic7t.jpg
>> a slice
>> http://i4.tinypic.com/6bunqr7.jpg
>
>Great looking chunk of chuck! I know you already have the process underway
>.. since you are cubing it the grain will be correct regardless. It is not
>that important in this case anyway. I usually grind it because it is
>easier for the quantity I usually make, but cube is a nice way to go for
>chili. The pot of meat looks good. What chili/chile powder did you use?
>You do good work Koko.
>
>jay

Thanks jay,
The recipe calls for Gebhardt's chili powder.
I need a lot more kick so I add three seeded chipotle peppers in adobo
sauce along with about a tablespoon of the adobo sauce.
I'll check it tomorrow for any more adjustments.
Lots of people will be eating this so I want it as good as it can get.
Koko

---
http://kokoscorner.blogspot.com

"There is no love more sincere than the love of food"
George Bernard Shaw