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No to the ribeye...too fatty and not much beef flavor once the fat is drained off. You want firmer, more flavorful beef in the sirloin realm. Coarse grind or cubed sirloin is a great idea. We personally use coarse ground and cubed venison and coarse ground venison sausage for our chili. The flavor is much "earthier" than commercial beef but not much different than grass finished beef.
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1986 3.2 Carrera
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