On Thu, 31 Jan 2008 20:10:02 -0600, Melba's Jammin'
> 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 always use small cubes instead of ground. brown them halfway,
sprinkle with your chili powder and cumin, cook them for a bit more
and put them into another pot with the tomato stuff that you're
already heating. cook the onions (and maybe some garlic) 'til soft in
the meat and spice gunk, add to the pot. deglaze with some of the
beer you will add to the pot (or reserved from when you put it in with
the tomatoes) and add to pot . you will simmer for a couple hours, so
the meat will be tender. add the beans maybe an hour from serving
time.

your pal,
blake