Miss Angie...When I get serious about making chili, I do what Michael does. I wait for the stores to run Chuck roast on sale, bring them home, trim them up, and grind through a "chili plate". This gives me a course grind of meat that is tender, and has a good texture. This time of year a lot of retail stores will display "Chili meat". The only draw back to the grocery store grind... you really don't know what you are getting. Anyway, I like chuck for taste, texture and body.
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink