In article >,
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 made a vat of chili from about 2# of chuck, cut into pieces maybe 3/4"
cubes. Less than an inch. Simmered for a couple hours while I went
somewhere else. Tomato stuff, cumin, pounded coriander, chili powder,
garlic granules, AND Penzeys dehydrated slices, rehydrated before adding
to the pot. I was out of onions!!! I am almost *never* out of onions.

Anyway, Rob is mine. He loves it. He carried on. All I have to do is
wave the promise of some chili in front of his and he does my bidding.
:-) I think he does it so he doesn't have to fix his own supper.

I ground the rest of it (the chuck roast) for burgers which I've just
removed from the grill for tomorrow night's dinner. I suddenly have too
much food that has to be eaten on a schedule and the sub sandwiches from
the church youth group were made yesterday and must be eaten tonight.

The burgers look pretty good.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; check the second note and
tell me if you knowwhat it is.
Laissez les bons temps rouler!