Chuck for Chili

I'm making a large batch of chili and I want to use diced chuck (basically stew meat) in the recipe. I'm cooking the chili for 90 minutes and no more. Will that be enough time to get the chuck sufficiently tender? If not, the only work around I can think of would be to braise the chuck separately in broth (either fully or partially) and add it at the beginning or the end of the cook. What you'all think? submitted by /u/jaydub868