When it comes to grinding meat for chili, it is important to find the perfect size to ensure the best texture and flavor in your dish. One popular option is a 10mm (3/8″) grinder plate, often referred to as a coarse grind. This size is ideal for the first grind of the meat and is commonly used for making chili, chorizo, and linguisa.
The 10mm (3/8″) grinder plate creates larger, chunkier pieces of meat compared to finer grind sizes. This coarse texture adds a nice bite to your chili and allows the flavors to meld together beautifully. The larger pieces of meat also hold up well during the cooking process, preventing them from becoming too soft or mushy.
Personally, I have used the 10mm (3/8″) grinder plate for making chili numerous times and have always been pleased with the results. The coarse grind gives the chili a rustic feel and adds a bit of texture to each bite. It allows the flavors of the meat, spices, and other ingredients to shine through, creating a hearty and satisfying dish.
Using a smaller grinder plate, such as a 6mm (1/4″) or 8mm (5/16″), would result in a finer grind that may not give the same desired texture for chili. These sizes are better suited for dishes like sausages or burgers where a smoother consistency is desired. The larger grind size of the 10mm (3/8″) plate is what sets chili apart and gives it a distinctive character.
A 10mm (3/8″) grinder plate is the perfect size for a chili grind. It creates a coarse texture that adds a delightful bite to the dish and allows the flavors to meld together beautifully. So, if you’re looking to make a delicious and flavorful chili, reach for the 10mm (3/8″) grinder plate and get ready to enjoy a truly satisfying meal.