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Should I leave all the fat or drain the fat off the ground beef when making chili? I have some fatty ground beef, 78/22 I believe, that is defrosting in the crockpot. Kind of lazy so I'm wondering if I should just leave all the fat or drain?
I notice in restaurants like Man V Foods segment on Ben's Chili Bowl, they just put all the ingredients in a pot and cook it without draining the meat.
What is your recommendation /ck/?