Yahoo Answers is shutting down on May 4th, 2021 (Eastern Time) and the Yahoo Answers website is now in read-only mode. There will be no changes to other Yahoo properties or services, or your Yahoo account. You can find more information about the Yahoo Answers shutdown and how to download your data on this help page.

Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

What is Chili Grind?

I have been searching for a good recipe for chili but I keep seeing recipes that call for chili grind (course ground beef). What is this and what do I look for when I try to get it from the grocery store?

5 Answers

  • Anonymous
    1 decade ago
    Favorite Answer

    Chili grind is just beef that's ground a bit coarser than what you normally get at the market. Ask the butcher if they have it available, most markets here in the States carry it now. It is a nice product for things like chili and shepard's pie.

    Source(s): I'm a chef
  • Anonymous
    1 decade ago

    The butcher usually passes the ground beef through the grinder like 3 times ,, chili grind would be only 2.

    It would make no difference so most people accept regular grind

    BUT you can ask for it special,, Buy a small roast or steak and they will grind it for you. Like I often ask for ¼lb of ground pork because I can't use the whole pound..and only use it for chili.

  • mark
    Lv 7
    1 decade ago

    If you're using store ground meat then anything will do. If you were grinding it yourself then use the course plates on your grinder. Most great chili is made from chopped and cubed meat and the store ground is simply an expedient solution. My point is you can make your chili with most any grind or simply chop or dice your meat. You can make it with any kind of meat as well. I like a beef/pork combo if I am using ground meat.

  • 1 decade ago

    Ask your butcher for a courser grind of beef for chili...he'll know! I have also bought a round steak and cut it myself as small as possible.

  • Brooke
    Lv 4
    1 decade ago

    It is coarse ground beef. Most grocery stores have it and sell it as "chili ground" or "coarse ground for chili". However, the fat content tends to be a bit higher than using cubed beef or ground beef and is often higher in connective tissue, so it can lead to a greasier chili and have bits that are difficult to chew. I find it better to run a decent cut of beef through the food processor a bit since I can control the amount of fat.

Still have questions? Get your answers by asking now.