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Let me start by saying that I hate chili.
Having said that, when I'm forced to make it I don't always limit myself to ground meat. I sometimes make something more akin to chilorio. I also have a way of making a beef Burgundy stew that's a little out of the ordinary. I have used ribeye and chuck eye steaks for that, cooked them separately, and added them to the stew at the last moment. I suppose one could do a similar thing with chili. You could cook the chili with chunks of chuck, then swap the chuck for the ribeye at the end.
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