I'm getting closer to actually making the chili. I've decided upon and accumulated some of the ingredients and have given thought to the process. I've decided to use chuck for the primary meat choice, but I'm not too knowledgeable about red meat and the subtleties of chuck. I've used "plain ol' chuck" in a couple stews a few years ago, and while the results were acceptable, perhaps I can do better.
Chuck eye roast and center cut chuck are appealing because, while they seem to have good marbeling, they don't appear to have as much excess fat. My thinking is that they'd be easier to trim, there'd be less waste, and might have a more beefy flavor. Would these cuts give good results and is my thinking correct? Does the cut make much difference in a long, slow-cooked dish like this?
I've got a great butcher shop nearby, and I'll talk with them as well. Cost in this case is not much of a concern.
