I have zero knowledge about cooking Chilli, I checked the other links provided by other posters here and get a general idea of it. The beef was dry and rubbery because you overcooked it. Did you slice your beef or cut in cubes? I believe you should cut in cudes in the first place. 'Brown Sugar' is the secret to tender your beef. I don't know about other countries' cuisines, but stewing beef is very common in Chinese dishes and 'brown sugar' is a must to aviod 'rubber beef'.
wick fowler's is the da poop! here is my recipe... cook all this up together in pan - 2 lbs ground beef 1 tbsp salt 1 tbsp cumin 1/2 tbsp pepper 1/2 tbsp garlic powder dried chilies in a pot w/ enough water to cover them - bring to a boil and then cover and let soak for 30 minutes to rehydrate - throw them in a blender and puree then add to the big pot. in a big pot - 2 lbs cooked ground beef 1 chopped onion 1 jalapeno - 2 or more if you are man enough 1 chopped bell pepper 1 chopped carrot 1 cup coke 1 tbsp cocoa 2 stalks celery 12 oz tomato paste 12 oz water wick fowlers chili kit
