What types of beans are the best to use for chili?
Pinto beans are probably the most common beans that are used in chili recipes. I like to use the canned chili beans that come in a sauce which are pinto beans. I also like to add kidney beans, they are a must when it comes to my chili, but I also like to add black beans. But when making chili you can use the variety of beans that you like. In fact, traditional chili is made without beans.
Canned versus Dried beans for chili:
Personally, I like using canned beans when making chili. Canned beans can be high in sodium, so I like to buy no salt beans for my chili. Dried beans take time to prepare. Usually, you will need to soak the beans overnight or they need to cook for hours. I find that canned beans offer convenience and great flavor.
Tips for making great tasting chili:
- Do not use onion powder, use freshly chopped onions.
- Make sure not to undercook the chili, you want to cook at least one hour so the flavors blend together.
- Cooking the chili until it is slightly thick helps enhance the flavor.
- When serving, top with green onions, cheddar cheese, sour cream or your favorite toppings.
- Taste as you go to make sure the seasoning fits your taste buds. It is not a good thing to over season, so many times that is an issue you can fix.
Fall is right around the corner. Check out these recipes for more comfort foods:
Spicy Chicken ChiliPrint Pin Rate
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 stalks celery chopped
- 3 large chicken breast cooked and cut into bite-size pieces
- 46 ounces tomato juice
- 29 ounces diced tomatoes 2 cans
- 15 ounces chili beans
- 15 ounces no-salt black beans rinsed
- 15 ounces no-salt-added kidney beans rinsed
- 7 ounces green chilies
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon ground red pepper
- 1 teaspoon chili powder
- 1/4 teaspoon cinnamon
- salt and pepper to taste
- In a large Dutch oven heat 2 tablespoons olive oil over medium heat. Add the onion and celery to the Dutch oven. Cook the vegetable until they start to get tender.
- Add the chicken and all canned items; stir until the ingredients are combined. Add the spices and stir until all are blended.
- Bring to a boil, once the chili starts to boil turn down to medium-low and simmer for 1 to 2 hours so that all flavors of the ingredients blend together.
- Use fresh onion instead of onion powder.
- Cook chili at least 1 to 2 hours for better flavor.
- Taste the chili as you add ingredients to make sure it fits your taste.