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Old 10-31-2007, 04:38 PM   #11
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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.
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Old 10-31-2007, 04:57 PM   #12
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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!
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Old 10-31-2007, 05:45 PM   #13
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I use ground chuck and hot pork sausage, bulk or roll. I also use Bush's Chili Hot Beans with their sauce.
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Old 11-01-2007, 03:31 PM   #14
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Quote:
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.
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Old 11-01-2007, 03:50 PM   #15
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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.
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Old 05-08-2008, 12:33 AM   #16
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Making chili for 40yrs.

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