Using cut up chuck or sirloin is prefered by the snooty, but often the stew or chili cuts at the market are too lean for good flavor. The fat is where the flavor is and if the meat is too lean it doesn't work. I'll take some fatty ground chuck over lean sirloin in my chili any day.

I'll usually ask the butcher to cut up a special batch pf meat for me without trimming off as much of the fat.

Speaking of chilis, this is my favorite hot sauce:

http://forums.pelicanparts.com/uploa...1166033986.jpg
Sriracha taiwan hot sauce.
Not terribly hot but hot enough, no stupid vinegar taste like that crap they call tabasco, just good chili and garlic.
I put it on just about everything except ice cream and go through a 17 oz. bottle every 4 or 5 weeks.