FoodBanter.com - View Single Post

hahabogus

Melba's Jammin' > wrote in news:barbschaller-
:

> When I make chili con carne, I use ground beef, canned beans, onions,
> tomato stuff, chili powder, cumin ‹ that's pretty much it.
>
> Chuck roasts are on sale for $3/lb and I've got a couple. Can I just
> cut the roast into pieces and proceed as I normally would? What about
> doing a coarse grind with a meat grinder?
>
> I'm feeling adventurous. "-)
> Whaddaya say about my idea?
> Don't tell me to get anything else for this recipe; mostly I just want
> to know how I treat the meat if I start with a chuck roast instead
> ground beef.
>
> I await your counsel; if you want to flame me or cast aspersions, knock
> yourself out.

I'd make it with chunks of chuck either simmered a looong time or
pressure cooked. Maybe I'd add chunks of pork shoulder. And follow your
standard recipe...Taste the same but have chewer meat in it for a
different texture.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore