Arri London wrote:
>
> 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.
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>
>
> Any stewing/'boiling' meat works for making chili. Obviously a bit
> pointless to use the best cuts for something that needs to simmer for a
> couple of hours
>
> Coarse ground is good; cut into small pieces is better. Won't comment on
> the use of beans and tomatoes

I am scrolling through, just waiting to see when THAT
argument starts.
>
> Tastes better with pork IMHO.

--
Jean B.