"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Chili
Click Here to Login
Thread Tools Display Modes
Old 10-31-2007, 03:38 PM   #11
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
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.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 10-31-2007, 03:57 PM   #12
Chef Extraordinaire
Uncle Bob's Avatar
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,501
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.


There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 10-31-2007, 04:45 PM   #13
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I use ground chuck and hot pork sausage, bulk or roll. I also use Bush's Chili Hot Beans with their sauce.
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 11-01-2007, 02:31 PM   #14
Head Chef
Caine's Avatar
Join Date: Dec 2004
Posts: 2,314
Send a message via MSN to Caine
Originally Posted by Michael in FtW View Post
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.
Caine is offline   Reply With Quote
Old 11-01-2007, 02:50 PM   #15
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
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.
Robo410 is offline   Reply With Quote
Old 05-07-2008, 11:33 PM   #16
Assistant Cook
Join Date: Oct 2007
Location: Iowa
Posts: 4
Making chili for 40yrs.

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

dippydiner is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:54 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.