I like to use all of the flat and a little bit of the point (save most of the point for slicing). I like the little bit of fat and oil that it adds to the chili. I would not do burnt end, but that is just me. I think the flavor profile is wrong for chili.
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone/WSM 14.5" X2/Jumbo Joe/KCBS