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So I'm going to use some beans in chili. What kind?

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  • So I'm going to use some beans in chili. What kind?

    Don't worry. My chili is loaded with grass-fed ground beef but I'm also going to throw some beans in there. I think in the past I've used kidney beans but I wasn't that into nutrition at the time. I'm thinking black beans but that's mostly reputation. I thought I'd run it by you guys. What say you?

  • #2
    Definitely black beans, get the real deal dried ones and soak them overnight if you have the time.

    Sent from my LG-D800 using Marks Daily Apple Forum mobile app

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    • #3
      Pinto, black or even beluga or french green lentils.
      Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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      • #4
        Kidney is my vote. Soak them overnight. Cook them in a pressure cooker. But why? Beanless chili is soooo good. Beanless anything is so good. Beans taste like what I imagine socks taste like. Mushy flavorless crap.
        "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

        B*tch-lite

        Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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        • #5
          I use a variety of beans - one type at a time though! Soaked about 48 hours and cooked until tender. I reckon that using a variety of types will give a range of minerals etc. Flageolet, kidney, black eye, cannellini, - there is a wide range!

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          • #6
            Be sure to sprout them, if you can, as it'll help maximize nutrition.

            M.

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            • #7
              Saw somewhere that the commercial pressure cooking of canned beans is more effective denaturing the bad stuff than soaking and cooking yourself. just rinse them very well. sounds plausible - don't know if its valid.

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              • #8
                I would avoid kidney and, obviously, soy, since they seem to be the highest in lectins. I would do pinto and black as they tend to be the cleanest, and they taste great. I'd check this out:

                Whole Health Source: Beans, Lentils, and the Paleo Diet
                Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                • #9
                  The best beans I ever had were Tepary beans, brought over here by an American friend who got them from a local producer out in the desert. Impossible to get this side of the Atlantic (unless you pay ridiculous shipping fees...)

                  I did save 4 or 5 from the bag and grew them, one grew about 2 feet tall and produced a flower before it realised it was growing on the cliffs looking over the North Sea towards Norway, and promptly died!

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                  • #10
                    If you are adding beans, you are making stew, not chili. "Chili con Carne" = "Chili with Meat" Beans do not enter the equation.

                    If I were making chili based stew I'd use pinto beans, or maybe black beans if you liked the texture better.

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                    • #11
                      Originally, chilli con carne was beanless and beans were used to bulk it out by poor folk who couldn't afford it.
                      Kidney would be an obvious choice, black would probably be awesome.
                      What about rice? Gluten free, a carb like beans, and it absorbs sauce making it thicker.. I used to use bulgur wheat all the time for that, same principle

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                      • #12
                        Look, whether you're pro-bean, anti-bean, whatever, beans taste pretty good in chili. Even if you're stringently anti-bean in your chili due to some kind of traditional dogma you must follow, you can't argue they still go damn well with it.
                        Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                        • #13
                          ^No, you can definitely argue it.... you can argue chili doesn't taste better with beans as a personal preference, a regional preference, and even from a culinary standpoint (as in the above points that with beans is technically not chili)....and you would be correct. None of that is dogma. I'm pretty sure that 90% of the time people use the word "dogma" on this forum its used incorrectly.

                          Anyhow from that detour I will add this for the thread. When I make true chili I like to use at least two different textures of beef from different cuts. That is usually ground and cubed...the extra texture really adds to the dish IMO. For beans in a stew I like to use pinto, black, and or navy....those are the only ones I have on hand.
                          Last edited by Neckhammer; 12-17-2013, 06:54 PM.

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                          • #14
                            Originally posted by ChocoTaco369 View Post
                            Look, whether you're pro-bean, anti-bean, whatever, beans taste pretty good in chili. Even if you're stringently anti-bean in your chili due to some kind of traditional dogma you must follow, you can't argue they still go damn well with it.
                            Totally agree. Where this idea came from that "real" chill doesn't have beans I don't know - or care. I love beans in chill. And in my book, that doesn't make it a stew!

                            “Real” chili cannot contain beans or tomatoes | Kitchen Myths

                            Mine usually contains chopped green coriander (cilantro) and I don't care if that is considered sacrilege or not either - I am eating it and I like it that way. And it is damned tasty!

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                            • #15
                              I had chili with beans last night. It was ok.

                              The bummer with bean-based chili (esp. canned stuff) is that it's like all beans and no meat (figuratively).

                              M.

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