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I prefer kidney beans in traditional chili myself; red or pinto beans are too mushy.
If I'm making a Cincinnati chili 5-way, though, it's gotta be red beans. Turkey or chicken chili needs cannellini (preferred) or Great Northern beans. Black bean chili needs ... well ... black beans!
If we're making chili with beans, the ONLY variety we use is pinto. In all fairness, we spent most of two decades in south Texas, and we picked up a fair number of food preferences there; I know most of our Midwestern friends feel that red kidney beans are the only way to go. But pinto beans just seem to fit the dish better, at least in my admittedly subjective opinion.
I should also note that we do not generally use canned beans, preferring instead to use dried beans along with coarsely chopped beef (NOT hamburger) and plentiful spices. MRBookworm isn't exaggerating when he describes himself as a chili Nazi.... But the outcome is wonderful.
Mom's midwestern style chili (which I sometimes add pintos too) is the only place I eat kidney beans. I like them though, I do cheat and use canned beans.
When I was little I hated the kidney beans so mom would use pinto instead.
Mom's midwestern style chili (which I sometimes add pintos too) is the only place I eat kidney beans. I like them though, I do cheat and use canned beans.
When I was little I hated the kidney beans so mom would use pinto instead.
Texas chili is made with no beans generally.
Thank you! Being from Texas, I'd gag and spit out chili served with beans, lol. That isn't chili.
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