blake wrote:

> i'm going to make some chili today, but i'm using some flank steak from
> the
> freezer. i'm hoping that small cubes in a long simmer will be tender
> enough.

Ummm.... probably not. Flank steak doesn't have much in the way of collagen,
so it doesn't break down the same way a pork shoulder or brisket would. I
fear you'll end up with tough little cubes of leather. Flank steak is better
when it's cooked rare over high heat, like for fajitas.

Bob