I recently read somewhere about slow roasting a dry-rubbed chuck roast for 3-4 hours prior to adding it to the chili. Taking this meat, shredding it and then adding to the roasted & pureed chilis. I'm curious what everyone thinks. Do you think this step would enhance the chili? Or is it a waste of time? Would simply browning the cubed meat like most recipes be just as effective? Trying to decide if it's worth the extra effort.