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Start with sirloin. If you haven't tried making chili with COARSE GROUND beef, you should give it a shot. It's nothing like ground beef, just big tender chunks.
The secret to great chili is the chili powder. Two rules; use LOTS and use fresh chili powder if you can. In New Mexico and Texas, purists wouldn't think of using chili powder from a jar. They make their own, or buy specialty chili powder that is made fresh in small batches. Makes a world of difference.
I won't get in to the "Real chili has no beans" argument, but if you like beans in your chili (I do) consider using refried beans in your chili. It doesn't overpower the texture of the beef. I also like to add tomatillos. Nice flavor even in a "red" chili.
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