Marital Compromise Chili
Coming from Europe, JP is a firm defender of the Texas type chili, with large pieces of meat cut in 1/2 inch cubes. Leigh grew up in Ohio and was used to strictly ground meat. What to do!? This is the recipe we have been using for the last few years without major incidents.

Ingredients
3-4 lb chuck roast or other roasting beef
3-4 medium onions
2 lg cans whole tomatoes peeled
2 sml cans  pinto beans
2 sml cans chili beans
vegetable oil
115 g or 4 ounces chili powder
1 habanero or scotch bonnet pepper, seeded, cut in half
cayenne pepper to taste
salt to taste
masa flour (opt)
trimmings (lettuce, cheddar, onion, fritos(!), hot dogs.....)

Preparation
Roughly chop the onions and fry over medium high in large heavy pot like LeCreuset until fully transparent and slightly golden, using 2 tablespoons of oil. Remove and reserve. 
Cut the meat in large cubes, removing any excess fat or nerve
In small batches put the meat in a food processor and give 3 to 4 VERY short pulses so that the meat is shredded but not ground.
Brown the meat in same heavy pot, in 3 or 4 batches, using 2 tablespoons of oil for each batch. Throw away any excess liquid between the batches. 
Reduce heat to medium low
Return all the browned meat and the onions to the pot. 
Mix in chili powder.
Add 2 tomato cans and about a quart of water, habanero, 4 dashes of cayenne pepper.
Crush the tomatoes as needed with a spoon, mix well
Reduce heat to low, cover and let simmer 3 hours or longer. Stir every 15 min or so. If grease appears on the top of the pot, spoon off or add a teaspoon of masa flour, or both.
Add beans and simmer another hour
Prepare trimmings, eat
If time is available, let cool completely and reheat very slowly the next day! Freezes well.