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Switched from a coarse grind to a 3mm plate on my chili grind and the texture difference sold me
Made 40 lbs of chili meat at the shop on Tuesday and ran half through my old coarse plate, half through a 3mm. The 3mm batch held together way better in the bowl and didn't turn to mush after an hour of simmering, the coarse stuff was all grease pockets and stringy bits. My regulars noticed before I said anything, one guy said the 3mm had a better chew without being tough. Now I'm wondering if I should run my sausage trim through 3mm too or keep the coarse for that. What plate sizes are you all running for ground chili vs sausage?
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