On Fri, 01 Feb 2008 20:21:13 GMT, "James Silverton"
> wrote:

> blake wrote on Fri, 01 Feb 2008 20:13:37 GMT:
>
> bm> i always use small cubes instead of ground.
> bm> cook the onions (and maybe some garlic) 'til soft in the
> bm> meat and spice gunk, add to the pot. deglaze with some of
> bm> the beer you will add to the pot (or reserved from when you
> bm> put it in with the tomatoes)
>
>Be honest Blake! Open another bottle but I find both ground and
>cubed meat acceptable in chilli
>
i don't drink much beer anymore, but yes, i will confess to just
pouring some from the bottle i was drinking in the past. but i
understand barb is not a beer-swiller, she's church people.

maybe i should try a combination of both ground and cubed meat. i'm
still struggling to find a perfect method.

your pal,
blake