I just bought a new #12 size electric grinder. I mainly bought it for making sausage, but I want to grind some beef for chili. Yes, I know there is the big debate over hand cut versus chili grind, and I don't want to get into that. I usually hand cut a mix of chuck and sirloin, but I want to see how my chili comes out with a chili grind.
My grinder came with a 1/4 inch (6mm) plate, and a 5/16th (8mm) plate. Those are too small for sure. I'll need to buy a plate with larger holes. I can get 3/8" (10mm), 1/2" (12mm) 9/16" (14mm), 5/8" (16mm), or 11/16" (18mm).
I'm thinking 9/16th inch or 5/8th for chili grind. Or is that too big? Would 1/2" be better? Does anyone know what butchers normally use for a coarse chili grind? Or anyone have any experience doing it?
My grinder came with a 1/4 inch (6mm) plate, and a 5/16th (8mm) plate. Those are too small for sure. I'll need to buy a plate with larger holes. I can get 3/8" (10mm), 1/2" (12mm) 9/16" (14mm), 5/8" (16mm), or 11/16" (18mm).
I'm thinking 9/16th inch or 5/8th for chili grind. Or is that too big? Would 1/2" be better? Does anyone know what butchers normally use for a coarse chili grind? Or anyone have any experience doing it?