Barb wrote:

> 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 cut the roast into 1-inch cubes, which seems chunkier than most of the
other respondents. If I'm making Cincinnati chili I grind it coarsely.

Bob