For years I have made my chili with a combination of 2/3 chili ground beef and 1/3 chili ground pork. The meat was about 15% fat. Lately I have been using brisket for the beef in both my chili and my hamburgers.. Soon in hamburgers and meatloaf I've been toying with the idea of grinding the brisket lean and adding 15% pork fat or even pork belly (no skin) for flavor and moisture. I have little experience with this and even less with pork belly. I just love to play around. For those of you who believe "pork fat rules", what are your thoughts?
"He who sups with the devil should have a. long spoon".