The recipes I have included in this book all require beef in one form or another. The fat content of the cut is entirely up to you as is the amount of oil you wish to leave in the pot. For some chili aficionados, a little leftover grease enhances the taste, as does letting the entire mixture sit for hours and sometimes days. If you have any leftover after making any one of these recipes, you will notice an explosion of flavors in each mouthful of because like a fine wine, chili only gets better with age. I hope that you enjoy cooking and in some cases experimenting with each one of these chili recipes as much as I have, and you find something you like for every occasion.