I was purchasing meat for my chili recipe... and stumbled upon a large pack of beef labeled "Carne Picada". Since some of you mentioned that chili is much better with more a smalled dice of meat (instead of ground)... I thought I would try it. It looks like stew beef minced up smaller (but larger than ground).
Does anyone know what cut of beef this normally is?? I'm hoping that it won't be extremely tough... but since I'm cooking it in chili, hopefully it will get tender.
Please tell me that I haven't screwed up!! I can still run to the store tomorrow and get regular ground beef if necessary.