I need some chili suggestions.

I’d go with the top round, cubed rather than ground. Ancho peppers sound fine. What do you think of 4 or 5 strips of high quality bacon used to begin simmering the onions, rather than oil?

I forgot about that, you are exactly right. I have a problem with cooking the bacon just right especially when it is going to be simmered, it seems to get weird texture on me. I like the top round idea, I just used it in a meal just the other night, and once it breaks down it’s flavorful and has a nice texture.

For me a successful chili is sweet at first, with a spicy following. For that route I’d go with brisket-pork, bbq’d with some brown sugar, with some Anchos dipped in sugar water, baked, and then sliced to perfection. MM paprika sounds good too

And…........................just remember that if your chili is too hot….................

Bring out a cold glass of milk and it will sooth your pains.

I am on board with the sweet then hit them with some heat-but with a complexity, that I haven’t figured out yet. I know I got my work cut out for me.
There won’t be milk, like there should be…to cleanse the palate, but plenty of Corona.

Use ground round and a bit of smoked sausage as well as a lot of garlic. Also, I use navy beans (small white beans) rather than kidney beans. I myself would not introduce sweetness, but like in marinara, a bit might be a good thing. Use a little honey. Also, be sure your green peppers are young and sweet. Good luck to you.

thanks @perspicacious, I like the green pepper idea. I guess sweet is not the right description, but tomato sweet, and not sour or bitter as a tomato sauce can get.
I am inclined to get dried pintos, or a native Mexican variety from the local Mexican market: I’ll think about navy, but it does seem unorthodox-I am no expert. Whatever I choose, I plan on staying away from canned beans in preference to dried-they melt in your mouth if done right.

I think you and @zenvelo are right on the money with the cubed top round (although I generally add ground round to my chili as well). I’d definitely use dark brown sugar but I think molasses might be a little too strong. Strong coffee and bittersweet chocolate is good as are kidney beans. You might want to consider adding a chipotle pepper or two for a smokey, spicy kick although it might make things a bit spicier than planned.

I know a few people will be doing the smoked chipotle thing. I personally like it, but I want more signature. If anything I will slow smoke the Poblanos, instead of Anchos, and the round in hickory or Mesquite, probably the latter.