Chili variations

Family from San Antonio, TX, the birthplace of chilie: chunks of beef and never never ever beans!

I'm not a vegetarian but I really don't like meat of any kind in chilie. I live in the Midwest and it's still 90 degrees so it's the last thing I'm thinking about now. But, when my garden is on it's last legs in a month or so I make a great multi bean chillie with peppers and tomatoes from my garden.

Tried the chuck steak chili recipe and the meat flavor was outstanding. Reminds me of meals we've had had Mexican restaurants. Today I'm going to take pieces of the meat and make a burrito.
This is a delicious recipe but my ground beef chili is more to my liking.
This recipe would be great using the meat for burritos, enchiladas, nachos, terrific flavor and the meat is flavorful and incredibly tender.

Both and and/or? Depends on the flavor profile I'm going after. Here's a recipe I put on the site that I make often: https://food52.com/recipes/15959-new-england-red-chili

We have made chili both ways, with ground beef and with cubed beef. My husband prefers it with ground beef, I prefer it with the cubed beef. I was told years ago that chuck is more authentic but I don't have anything to verify that. I'd give it a try and see which way you prefer.