Best cut of beef for chilli

[paddy]

Over the years I've made countless chilli's and every time I've used mince, however I fancy a change.

What would be the best cut of beef that I could chop into cubes that would be really flavoursome and result in the beef just falling apart.

Currently trying lean stewing steak (looking good, but not really flaking apart).
Topside joint was suggested in another thread.

Open to you...

P.s. I don't have a slow cooker.

 

[paddy]

Cheers. I'll investigate those.

It took 2-2.5 hours of simmering but the stewing steak is holding together in the pan but falling apart in your mouth. Looking pretty good.

Edit: Shin is a new one on me. Don't think I've even heard of that as a cut. I assume you just use that, rather than a mix of mince and steak?

 

[paddy]

What are you trying to achieve? If it's chunks of meat then shin or brisket are your best bets. Shin has a good distinctive flavour, kind of earthy. If you want a pulled pork or ragu type consistency then beef cheek is brilliant for this, although I reserve this cut for my pasta sauces now as it clings beautifully.

Have you considered adding pork mince to the in a 50:50 blend it adds to the flavour. Home mincing also is a worthwhile consideration coarse mince gives a much more substantial consistency, you'll be surprised how much details like that can change the meal.

Chunks of meat were what I was initially intending, but from all the advice here I'll give the pulled pork style a go as well.

Lots of different options here to try, cheers!