Not sure you will get what you want out of it. The burger blends tend to be high in fat and you don’t want a pot of chili with 3" of fat floating on top. Since the fat offers a nice portion of the flavor straining it out defeats the purpose of using the high fat meat.
Does it have to be ground beef for this contest? I have won chili cookoffs using cross rib roast that I cleaned and chopped into small pieces. Low and slow on the stove produces a meat that falls apart. People have always loved it.
Not Flannery, but in the subject of fat management in chili…in a recent batch I used bison cubes and a 50/50 mix of ground beef offal & ground bison. Pretty satisfying way to limit fat with lean bison but ensure a full meaty flavor.
I even do not get the idea of a wagyu burger. Wagyu is expensive because of its intramuscular fat. When it cooks as a whole steak, the fat melts into the meat and makes it taste good. When the meat is broken down, what is the difference between a wagyu burger vs a piece of good beef grounded together with some wagyu fat.
I’ve used the berserker blend with great results. Haven’t pulled the trigger on chili with the other blends yet. I thought they would be a greasy mess but the fat in this meat addd a wonderful richness.