Ok, beef tenderloin makes the greatest chili. Every summer we go to northern Michigan with all my wife's college roommates and all children. I buy a couple tendeloins and cut the steaks exactly how I want them 2" think. I retain all the trimming scraps and vacuum pack them for making chili. This is my own concoction with dried poblano, chiptole, and ancho chili powder mixed with crushed tomatoes, onions, garlic, pepper, vinegar, tomato paste and a few other secret ingredients. I decided to patent the recipe after I tasted it. I highly recommend this type of chili if you ever have the joy of slicing your own meat.