While reading a recent thread on chili it made me think of something I've been struggling with lately: A few weeks ago my DH and I went to a local tavern and had the best chili we've ever had. It was a Texas style, thick, rich with flavor with large chunks of beef. I definitely could sense a bit of a coffee flavor.
Anyway, I’ve been trying to figure out how to recreate this dish, and one thing is bothering me...the meat. I asked the owner to give me some hints and all he'd tell me is "steak tips." That term seems so ambiguous to me that I don't know where to begin. It obviously has to be something that can handle stewing for a lengthy period, so that eliminates many cuts. The meat wasn’t at all fatty, and seems to have a different texture than stew meat.
Any suggestions or thoughts?