We have been toying around with the idea of the perfect chili for a while now. Of course, depending on your location and heritage, there are a thousand different variations on a classic. Beans or no beans? Pork or beef? Do you use a whole muscle or ground meat? What cut? And then, what kind of chiles do you use? Researching a "classic" chili doesn't answer many questions as much as it just asks more. And so we stewed (get it!?) on these questions happily, experimenting and tasting along the way. It's a hard job, but someone has to do it.