How to Pick Ground Beef
The possibilities with ground beef are seemingly endless, though you’ll probably want to pay the most attention to cost and fat content. Naturally, the lower the fat content, the higher the price. A leaner meat; however, may not taste as moist and flavorful, so keep that in mind if you’re making a meal that’s prone to dryness (like meatloaf or hamburgers). Sometimes the extra fat can make or break a dish.
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How to Thaw Ground Beef
Like other meats, the best way to thaw ground beef is to leave it in the refrigerator. If you’re in a pinch, take out your frozen meat and place it on a plate under running cold water. A microwave may also work, but it is likely to start cooking your meat, which you’ll want to avoid.
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This chili, from Chef Michael Mina’s Handle Bar restaurant in Jackson Hole, Wyoming, is a bold combination of elk, beans, tomatoes, and spices, with a surprise addition of dark chocolate.
Game plan: Like all stews, this chili improves as it sits, so it’s a great dish to make ahead.
Read about our tailgate with Chef Mina here.