[aigel]

Lots of good cooks on this thread. Indeed, you want a "cheap" cut of meat. It has more flavor. Higher on the animal will be more tender but definitely not more flavorful.

I would change exactly zero on your recipe. Not even the grind. What if it doesn't have the same mouth feel?

I make a classic chili where you cube the meat and cook it long enough to where it falls apart into shreds. The recipe calls for cheap cuts of meat as well. I read that this is how it used to be when they dehydrated it into blocks that you could take on the trail, add water - instant chili. You guys should explore this some time!

G