re: Lets talk Chili.

Tavolatim's recipe is pretty good. I made it once with a few changes (no pork in chili for me) and really enjoyed it.

Relative to cubed meat in chili, I like it. it's pretty easy to cook something only until it's tender and not have it become a stringy mess... Cubed eye of the round is really good for chili and it takes a lot to overcook it. I also braise eye of the round sometimes and "chip" it instead of using only ground meat. I then add it to my chili once it's cooked and cool. I refrigerate overnight and serve the next day after the flavors get to mingle. To each their own though...