On Aug 10, 8:53 pm, "Default User" > wrote:
> 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

Aw, c'mon. Try it my way, just once.

Carol