8

I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn (I'm in Ohio and sweet corn is getting good right now). My least favorite part of making and eating chili is the beans; I hate selecting them and pick around them in my bowl. (I will probably also be using chiles en adobo, serranos, and roasted jalapenos/tien tsin as my pepper trinity.)

The only ones I do actually like are black beans. What would your recommendations be for a good bean, both in choice and preparation to pair with the ingredients above? (Please include other ingredients or flavors to incorporate in the comments.) I want it to be dark and mysterious; typically I name things first and then build them up from there and this one I'm calling Bear's Den Chili (hopefully that will be a note to start you off with).

KatieK
  • 7,950
  • 32
  • 81
  • 124
mfg
  • 11,749
  • 12
  • 63
  • 111

4 Answers4

6

We make vegetarian chili every few months, and use a combination of many kinds of beans. You can use kidney, cannelini (white kidney beans), pinto, small red, small white, roman, etc. We like Goya's beans. If the meat is tough, you may want mushier beans to add textural difference, so you might want to avoid black beans or black-eyed peas. (Unless they're your favorite, of course!)

Martha F.
  • 7,502
  • 9
  • 37
  • 66
3

I thought I hated chili growing up because my mother made it with straight kidney beans. I was pleasantly surprised to marry into a family where the family chili recipe uses chili beans - kidney beans in a spicy sauce. This family chili recipe has won an office chili cook-off, and I think it is in large part due to the can of chili beans. I know it's a classic, but I think it would work well with your chili.

I'd also suggest cumin and a generous amount of chili powder. Your chili will be even better if the chili powder is homemade.

justkt
  • 13,301
  • 6
  • 63
  • 86
3

The beans are always my favorite part of chili and I usually use several varieties. My favorites are black as they stay chewy longer, small red because of the smooth texture without being as big as kidney, and black eyed peas because they look interesting. I'm not a big fan of pinto.

You might try the blackeyed peas or half blackeyed and black beans. The color may fit your theme. It sounds like you won't be featuring them as much as I do in my chili so the flavor of the bean is irrelevant it won't be noticeable. It's the texture and color you want.

Ray
  • 6,202
  • 14
  • 51
  • 87
Sobachatina
  • 47,627
  • 20
  • 163
  • 255
3

One of my new favorite beans to use in chili is a relative of the cranberry bean, called Tongues of Fire. A slightly meaty bean, they are terrific but I have only seen them dried in specialty grocers. Beware! They seem to take a long time to soak before using.

I have used and do love pinto, kidney, black, and great northern and navy beans in my chili, not necessarily all at once.

Avery Wittkamp
  • 774
  • 3
  • 4