I had some leftover chuck meat and wanted to make chili. It seemed a natural match. I didn't want a Texas chili because I like beans, so I melded the two types. It takes a bit longer than making it with ground beef, but the flavor is superb. This is a traditional tomato-based chili with beans and a moderate amount of meat. If you want a meat lover's chili, use 2 pounds of chuck pieces and 1 1/2 pounds ground meat. The spice-heat level in this is light to moderate to my taste buds. If you know you are sensitive to spicy foods, reduce the pepper ingredients slightly. If you know you like things spicy, double them at the least and use a particularly spicy chili powder.