Few dishes are as well-known and yet as polarizing as chili. Whether you’re debating the meat selections or the best beans for chili, there are strong opinions out there. The good news is that, at least when it comes to the beans, knowing the basics can help you make the choice that’s right for your chili pot. Here are some of the things that you should understand.

Why Do the Beans Matter?

Before you start exploring the different types of beans used for chili, you should understand why the choice even matters. When you make chili, the flavors build and marry together over time, so it must cook for quite a while. In fact, many people say that the longer you cook your chili, the better it will taste. Unfortunately, that prolonged exposure to substantial heat can cause the wrong beans to break down into mush. Choosing the right ones makes all the difference.

Which Variety Makes the Best Beans for Chili?

When you start exploring your options for beans, you’ll see that there are many options. For traditional chili recipes, there are three types of beans that are the most popular, each for different reasons.

Kidney Beans

Kidney beans come in both light and dark varieties, and they get their name because of the shape of the bean. They are the most popular bean for chili and, in some circles, are often called ‘chili beans.’ They add a hearty, rich texture to your chili.

Black Beans

Another bean frequently found in chili, black beans are a staple of Creole and Mexican dishes. They are smaller in size than kidney beans, but they have a similar density and structure. That makes them hold up well in a long-cooking dish like chili, and the rich flavor and sturdy texture are a great addition to the dish.

Pinto Beans

When you’re thinking about the best beans for chili, you may not readily think of the pinto bean. However, pinto beans are a significant component of Mexican and Spanish cuisines. They are appreciated for the creamier, softer texture that they contribute and the subtle earthiness of their flavor. You find them as refried beans and in side dishes frequently, but they are a great addition to chili for a different texture. If you decide to add pinto beans to your chili, consider tossing them in later than any other beans. That way, they still retain their structure. Adding pinto beans too soon could cause them to break down in the chili.

Great Northern Beans

The best beans for chili also depend on the type of chili you’re making. If you’re making white chili, you need white beans like Great Northern beans. These beans are moderate in size with a nutty, light flavor. The skin is firm, so they hold up well to chili cooking. They will often absorb some of the broth, taking on the chili flavor as the dish cooks.

Cannellini Beans

Cannellini beans are another white bean that is roughly the size of a kidney bean. In fact, they are often called white kidney beans because of their size and shape. You find these beans in many Italian soups, but that doesn’t mean they aren’t great for chili as well. Whether you’re making a white chili or you just want contrast in your traditional chili pot, cannellini beans have a rich, meaty texture and hold up well to heat.

Are the Best Beans for Chili Canned or Dried?

Once you’ve settled on the types of beans you want to add to your chili, the next choice you need to make is whether you want to use dried or canned beans. If you opt for dried beans, you’ll have more control over the final texture of the beans in the dish. However, opting for canned beans may save you a significant amount of preparation time. 

Dried Beans

Dried beans are a labor of love no matter what you’re making, but especially with chili. You should soak the beans first to ensure that they cook well in the dish. Start by sorting through the bag and tossing out any stones, discolored or wrinkled beans, or anything else that seems unpleasant. Then rinse your beans thoroughly and let them drain. 

To make dried beans the best beans for chili, you have a few different soaking options. Traditionally, the beans are added to a pot and covered with about 10 cups of water per pound of beans. Then, you can either let them soak overnight for a hands-off process, or you can do a quick soak if you want to get things moving faster. 

For a quick soak, add the beans and the water to a large pot and bring it to a boil for about five minutes. Then, remove it from the heat and cover the beans for anywhere from one to four hours, depending on how much texture you want the beans to have in your chili. The longer they soak, the softer they will be when the chili is done.

Canned Beans

Some people feel that canned beans are the best beans for chili. They require less preparation work when you are ready to make your chili, and you can find most bean varieties on the shelf in cans. If you’re using canned beans, though, you may wish to add them toward the end of cooking your chili so that they don’t turn to mush. 

You’ll find that canned beans typically have starchy water in the can when you open them. You can rinse this away to reduce the starch and the sodium of the beans, but many people prefer to keep all of the can’s contents because that starchy water contributes to thickening the chili.

There are virtually as many options for chili bean combinations as there are for chili recipes. When you’re looking for the best beans for chili, it is as much about personal preference as it is about the beans themselves. For more information or to learn about our chili starter!

Additional Resources and Links

https://www.missbuttercup.com/types-of-chili-beans/

https://randallbeans.com/2016/12/15/what-beans-are-best-for-chili/

https://www.ehow.com/info_8395862_kind-beans-chili.html

https://www.livestrong.com/article/431259-how-to-soak-beans-for-chili/

https://www.famouschilirecipes.com/cookbeans/

https://missvickie.com/do-you-drain-beans-for-chili/