Feb 9th 2006 7:44PM BTW, Sarah, regarding post #5 - you sure did handle that with grace and tact - kudos to you!!! :D
Feb 9th 2006 7:41PM I'm of the mind that there is more than one way to make good chili. That said, I do think the beans vs no beans thing is the biggest difference between "texas" chili and others, though most (not all) use steak instead of ground beef. What I do is somewhere in the middle between the two, it's what I have worked out. I cut chuck up into smallish hunks and then cut it up myself in the food processor with the garlic and whatever else I wish to season the actual meat with. The chunks of meat are not quite "ground" beef, but they're not quite cut pieces and it's easier than cut pieces. I think that works out as the perfect compromise between the two.