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Ron PrattI should have explained myself further – when I make chili I try to hit “in my mind” an 80/20 mixture. Most times the chuck roasts that I select will have sufficient fat to reach that goal. OTHO I know I am far more selective in what fat I include or won’t include far more so than the usual butcher shop. I mean no hard fat and no connective tissue fat. What I do then to compensate for the leaner grind is I add bacon fat(grease) that I save whenever we cook bacon. We always have a jar of the pure white fat in the refrig and I just add it directly to my chili and do not grind it with the meat. At least this works for me and I can always add more near the end of the cook based on what experience has taught me for the appearance of floating fat in my pot of chili. Ron