Chili meat

[Michael in FtW]

I go down the road to a store that sells primarily select grade beef - because it is lower in inter-muscular fat (aka: marbling) than choice grade normally found in most stores and get a big chuck roast. I bring it home, trim it, and cut it into about 1-inch cubes .... then process in batches by tossing a few cubes at a time into the food processor with the steel blade and pulse it a few times until it chops the meat to the texture I want. It's not as tedious as cutting little cubes and it has more texture than ground. And, I like chuck because it's high in collagen which I think adds a little body.

[Uncle Bob]

Miss Angie...When I get serious about making chili, I do what Michael does. I wait for the stores to run Chuck roast on sale, bring them home, trim them up, and grind through a "chili plate". This gives me a course grind of meat that is tender, and has a good texture. This time of year a lot of retail stores will display "Chili meat". The only draw back to the grocery store grind... you really don't know what you are getting. Anyway, I like chuck for taste, texture and body.

Enjoy!

[Constance]

I use ground chuck and hot pork sausage, bulk or roll. I also use Bush's Chili Hot Beans with their sauce.

[Caine]

Originally Posted by Michael in FtW

I go down the road to a store that sells primarily select grade beef

Whereas, I've been known to go down the road with a coal shovel and a burlap bag for whatever might have been a bit slow while crossing.

[Robo410]

I've used beef pork lamb and chicken at various times and like them all. Chili for me is a creation not a recipe, although it does have some common beginnings each time.

[dippydiner]

Would you share your chili recipe or have I missed it somewhere on the site?
dippydiner