Step 3: Prepare the Beef
Grab the beef shoulder and cut it up into small pieces, trimming off fat and connective tissue. I made mine about half an inch. You can make them bigger or smaller - just be sure to adjust your cooking time. The bigger the pieces the chunkier it will be. I have prepared this cutting the pieces into quarter inch chunks. It took on closer to a ground beef consistency, but it takes longer to cut all those tiny pieces of meat. It was delicious though!
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.