I’m cooking an enormous batch of chili for a neighborhood competition, and Kenji’s [Best Chili Ever](https://www.seriouseats.com/the-best-chili-recipe) recipe looks killer.
However, short ribs are pricey at my local markets this week while chuck roasts are on sale. Wondering if using chuck along with some oxtails would be a decent approximation of the rich beefiness of the short rib meat and bones? Thoughts? TIA!
by rothchild_reed