Pretty much what im planning on making. Not going to waste MY delicious chili on Duminicans.
This is the ""eye of the chuck", aka Chuck Eye steak:This is what an elemental chuck cut looks like. This is the right shoulder, so the right cut wraps around the front leg and the left cut would run down the back. Below the chuck would be the brisket and behind it would be a rib cut and then the sirloin. Maybe just ask for Chuleta de hombro?
Ask your butcher to cut several for you, 1"-1.5", next time he gets some whole chuck in.
Cook it like any fine steak and you'll be greatly rewarded.