Victor Sack wrote:

> Default User > wrote:
>
> > My usual comment is that I find it strange to have both ground and
> > diced beef in the same chili.
>
> It gives a range of textures. It may not be to one's preference, but
> strange it ain't, at least not to me. I'm reminded of gazpacho, which
> often consists of puréed or very finely chopped vegetables, as well as
> the same vegetables diced.

We're talking about chili, not gazpacho. Large variations in texture is
not normally considered a plus.




Brian

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