chili a day later

Yesterday's dish of chili went quite well. Cheryl enjoyed it, but I thought I could have done better, mainly by using stewing steak or even shin beef and cooking it for 3 hours or so in some liquid before adding all the rest of the ingredients - tinned tomatoes, canned beans, stock cube, hot paprika, etc. 
There are just a couple of points to note. 1. Hot paprika gives the best overall flavour. And if you thought that the hot paprika I used might have come from Extremadura: guilty as charged. 
2. I don't like to use the red kidney beans that normally go with chili. I like neither their flavour nor their texture. So I use a mixture of cannellini, haricot and flageolet beans. I particularly like the flageolet beans. I am a very big fan of tinned beans. They can be a great base for a stew knocked up out of store cupboard ingredients, with a few tinned tomatoes, onions, garlic a few slices of chorizo - you get the picture. 

If I am able to, I am going to add a photo of the chili I made last night, which was even tastier for lunch today, by the way. By doing this, I am in some way making a point about photography. Lots of times I have had editors refuse to use photos I had taken of various things. I can understand that they want the clearest photos to go alongside their articles. But a photo of a herring gull, for example, is a photo of a herring gull. Whilst my photos may lack the composition and use of filters that mark out a professional's shot, they still show a herring gull. Or, in this case, a bowl of chili.Decision Points