Making a good pot of chili 
In order to discuss this, we need to break things down. Debates on how to make a pot of chili can trigger arguments, especially if you're in the state of Texas.
Definitions
Chili Grind:
Ground meat, most commonly beef or a mixture of beef and pork. German ground beef is much finer than that of American ground beef. And the term "chili grind" is even coarser. Why chili grind? Well first and foremost it gives the chili "bite" not just little pellets of meat swimming in sauce. And this bite is important to good Chili con Carne. Chili con Carne should be thick, and have the capability of being eaten with a fork.
Most butchers will be happy to grind the meat to your specifications. My butcher seems excited every time I request a different cut of meat that he is not accustomed too. And yes, American meat is cut differently, but we will get to that in another section.
Cut or Ground
The argument as to whether or not one should use ground meat or cut meat is never ending. Ask any chili cook and their answer will be different. So let's discuss cut meat, in most American recipes that call for cut meat sirloin is mentioned. There is absolutely nothing wrong with Sirloin, it contains the right amount of fat, is flavorful and tender. Some call for stew meat[ not my favorite] usually stew meat has been trimmed of the essential fat that's needed for good Chili con Carne. Here in Germany, I use roast beef, it comes from the same part of Beef as the sirloin, but a little cheaper. Using Sirloin or Roast beef can become expensive, and might be the reason ground meat was introduced into Chili con Carne; cost!
If you're going to use sirloin or roast beef, the size of your cut is crucial. Nobody wants to bite into Chili con carne and have a nice tender piece of meat, only to be followed by another that's like chewing on leather. App. 2cm chunks work for me the best, after about 4 hours of cooking the chunks are about 1 ½ cm, the perfect bite. You can also mix your meat, cut and ground (my preferred method).
Beans no beans, Tomato no tomato
One sure way to get into a heated discussion in Texas is to mention the word "beans" with Chili con Carne. Texans are extremely proud of their Chili con Carne or "Texas Red" as it's called. So proud in fact, that in 1977 chili manufacturers lobbied the state legislature to have chili proclaimed, the official "State Food".
Most all Texans say beans have no place in Chili con Carne, and many argue tomatoes do not belong either. I have a tendency to disagree with the whole "no bean" theory. However, I can eat my chili with or without beans. And I do have a tendency to go a little lite in my addition of beans.
But, I still have to think of the time frame when Chili con Carne was actually created. And if, in fact it were by cowboys on the trail simple logic would tell me that beans would have been a natural part of Chili con Carne. Meat would be difficult to keep, and the process of drying meat, time consuming. Beans are lite, dried, last forever, and most importantly were cheap. But, I'm not headed off to Texas anytime soon to argue my point.
According to many Texans true "Texas Red" is a mixture of meat, chilis, and seasonings. No tomato, No beans, and the only liquid (if added) is strong black coffee. The further east you travel in the U.S the more often you see beans and tomatoes, even green or red bell pepper. Meat varies, from beef, pork, chicken, deer, buffalo etc. But, nowhere (other than Germany) have I found corn in Chili con Carne. And if you were to show up in Texas with a pot of chili containing corn; well, let's just say Texas still has the death penalty.
The further north you travel in the U.S the stranger things you find in Chili con Carne. Those Yankees know how to throw things in a pot of chili that have no business being there.
Today's stressful society and technology has sadly ended home cooking as it once was. Today more often than not, its "throw it in the micro", "toss it in the oven" or "open up a can or package". For true Chili con Carne these options can be thrown out the window. NO Chili con Carne is ready in 30 minutes. Not TRUE Chili con Carne. But, let's look at this in a positive way. Once the ingredients are in the pot, it's time to pop open a beer, sit back with family and friends, and just chill. Other than an occasional stir and taste, the mixture in that pot is working its magic all by itself.
Typically a good pot of chili requires 2 ½ to 4 hours of slow cooking. And many, myself included, believe that Chili con Carne is not ready until the next day, After a night of rest and refrigeration. Whether you choose this method or not, whether you choose beef, chicken, pork, deer, or the neighbors annoying cat, true chili con carne requires quality ingredients and patience.
Many recipes for Chili con Carne require cooking in steps, anywhere from 2 to 6 steps, and sometimes more. Each step requiring the addition of herbs, spices, sugars, or even cocoa. However, most who are reading this are not looking to enter a chili competition. They just want to make a good pot of Chili con Carne.