Step 3: Prepare the Beef
Alternatively, you can buy stew meat that is already cut for you. I like to buy the shoulder because I am in control of how much fat, and how much connective tissue goes into my chili.
Also: you can use any type of beef you want to use. I like to use muscle when I am slow cooking beef. It has more flavor, and because you are slow cooking it, you don't need the fat to make it tender.