A lot of people use ground beef for chili, which produces a very uniform, somewhat "fine" chili, but since ground beef cooks rather quickly, there is less of a reason to use a slow cooker. I prefer my chili a bit chunkier, so I buy a large piece of any of the less expensive, slightly tougher cuts of beef. Does that make me a cheapskate?!?! Maybe a little, but the reality is that the tougher cuts of beef are flavorful and hold up well during the slow cooking process that allows flavors to develop.
Preparing the Meat for Chili:
I bought a 2 lb rump roast, partly because I love the word "rump," but mostly because that's a good cut to use for chili. Rinse the meat, pat dry, and cut into ½" cubes. Dredge the cubes in about ½ c flour that has been seasoned with salt and pepper and shake off as much of the excess flour as you can.
Heat 2-3 Tbsp canola oil over medium high heat and brown the coated beef on all sides. Set aside.
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