What Type of Beans Do You Put in Chili Con Carne?

This Chili Con Carne recipe has tender cuts of beef that simmer slowly in a flavorful sauce. You can serve it with sour cream, shredded cheese, cilantro, and other things. You can make it with or without beans.

Is there anything more cozy than a big ol’ batch of Chili Con Carne? I think not. The name of this dish translates to “chili with meat“, and it originated in San Antonio Texas.

Since the meat is such an important part of this dish, I like to use big chunks of beef. (A variety of cuts work well here, more on that below!).

My simple chili recipe only takes an hour to make and is made with ground beef. This chili, on the other hand, simmers and reduces for several hours on the stove to make it less thick and concentrate its flavors.

Beans are a controversial ingredient that can be added to chili. I like to add just one can of kidney beans to my chili to make it taste and feel better. If you’re a bean lover, feel free to use 2 cans. If not, feel free to skip the beans altogether!.

Chili con carne, meaning “chili with meat” in Spanish, is a spicy stew made with meat, chili peppers, and a rich red chili sauce While the name implies it only contains meat, beans are a popular and traditional addition to many chili con carne recipes. But what type of beans should you use? There are a few considerations when choosing beans for chili

Traditional Chili Beans

The most classic chili beans are kidney beans. Also known as red beans, kidney beans have a rich, meaty flavor and smooth texture that complements the spices and meat in chili con carne. Their mildly sweet flavor balances the heat from the chili peppers.

Kidney beans originally came from Mexico and were likely first used in chili con carne back when it originated in Texas and northern Mexico. So if you want an authentic, traditional chili, kidney beans are your best bet.

Other popular beans used in chili recipes include:

Pinto beans: Another Mexican bean similar to kidney beans with an earthy flavor.
Black beans: Bold and hearty like kidney beans. The black color creates nice visual contrast.
Chili beans: A generic mix of beans for chili, usually kidney, pinto, and black beans.
Navy beans: Small white beans that work well but less traditional.
Cannellini beans: Large white kidney shaped beans. Also less traditional but tasty.

Meat and Bean Chili Combos

Certain meats pair particularly well with certain beans. Some tasty combos include:

Beef chili – Beef and kidney beans is a classic paring The dark red kidney beans look striking next to the ground beef or beef chunks Pinto beans also complement nicely.
Pork chili – Black beans pair great with pork, adding color contrast and heartiness to balance the lean pork.
Chicken chili – Cannellini or navy beans make a great match with chicken. The white beans pair nicely with white chicken meat.
Turkey chili – Same concept as chicken chili. The cannellini beans or navy beans complement the turkey.
Venison chili – For wild game meat like venison or elk, try hearty pinto beans or black beans.

So think about what meat you are using, then pick a bean variety that sounds good with it. But don’t be afraid to experiment with other combinations too.

Spice Level Considerations

The variety of chili peppers and spice level in your chili con carne can help determine what beans to use as well:

For mild chili, white beans like cannellini and navy work well. The subtler beans don’t compete as much with mild spices.
With moderately spicy chili, you can use pinto or kidney beans. Their earthy flavors hold up to medium spice.
For very spicy chili made with hot peppers like habanero or ghost chilies, go with sturdy kidney or black beans. Their dense texture stands up to the intense heat.

So in general, use milder beans for lower spice levels, and heartier beans for spicier chili. But taste as you go and adjust bean choice and spice level to your preferences.

Canned vs. Dried Beans

Canned beans are the fastest and easiest option. With canned beans, you can make chili con carne in about an hour start to finish. Look for low sodium or no salt added canned beans.

Dried beans require prep work but many people prefer their texture over canned. To use dried beans:

Pick over and rinse the dried beans to remove any debris.
Soak the beans overnight, or do a quick soak by boiling for 2 minutes, turning off heat, and soaking for 1 hour.
Drain the beans and rinse well.
Add to the chili and simmer until the beans are tender, typically 1-2 hours.

So dried beans take more time but provide fantastic texture and flavor. Canned beans are quicker if you want to make chili fast. Either works great!

Cooking Tips for Beans

Here are some tips for cooking beans perfectly in chili:

If using canned beans, rinse them first to remove excess sodium and thick liquid.
Add beans toward the end of cooking, within the last hour. Too much cooking can cause beans to get mushy.
Make sure beans are fully tender before serving. They should be soft but still hold their shape.
Season beans while cooking by adding salt, pepper, chili powder, cumin, etc. for flavor.
If chili seems too thick, add extra bean liquid from the can or cooking liquid to thin it out.
For best texture, you can mash some of the beans against the side of the pot and stir them in.

Follow these tips and your beans will turn out perfectly cooked in your chili con carne!

To Bean or Not to Bean?

While kidney beans and other beans are very traditional in chili, there is a contingent of chili purists who insist that true “chili con carne” should never contain beans. This debated topic has been coined “The Great Chili Debate”.

But at the end of the day, adding beans or leaving them out comes down to personal preference. Beans offer extra protein and fiber. Many people find beans help make the chili heartier and more substantial.

If you want to appease the no bean chili traditionalists, go ahead and make your chili con carne without beans. But for most people, a pot of chili just isn’t complete until you add in a healthy dose of beans!

what type of beans do you put in chili con carne

Best Cuts of Meat for Chili Con Carne

Since this meat is handled with care, (i. e. It’s not boiled; it’s cooked low and slow after being seared. The cuts of meat are very flexible, so any kind will work here, from sirloin to stew meat.

Tender Cuts of Meat: Strip Steak, Sirloin, Flank, Ribeye, Tenderloin.
Tougher Cuts of Meat: Chuck Roast, Rump Roast, Brisket. (Best suited for slow cooking. ).

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Sear the meat on both sides until the outside is just browned. Keep the middle red and cold. Transfer to a plate. Deglaze the pot with beer and reduce for 7-8 minutes.

Soften the onions and peppers in the remaining beer with butter. Then add the garlic, brown sugar, tomato paste, masa harina, Worcestershire sauce, and hot sauce. Stir to combine and cook for 1-2 minutes. Add the diced tomatoes and crushed tomatoes.

Add the beef broth. Bring to a boil, then reduce to a simmer. Add the beef back along with any juices from the plate.

Simmer, uncovered, for 3 – 3 ½ hours, or until desired thickness is obtained. Add the drained kidney beans and heat through for 10-15 minutes. Remove the bay leaves and serve!.

Chilli Con Carne Recipe – Easy Mexican favourite – Recipes by Warren Nash

FAQ

What beans are used in chili con carne?

Small red or pink common beans are commonly used for chili, as are black beans, black-eyed peas, kidney beans, pinto beans, great northern beans, or navy beans. Most commercially prepared canned chili includes beans. Commercial chili prepared without beans is usually called “chili no beans” in the United States.

What kind of beans are best for chili?

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce.

What beans can I use instead of kidney beans in chilli con carne?

Black beans, garbanzo beans, and cannellini beans will work best in chili and soups where you want the firm texture of a bean. If you do not mind the beans breaking down a bit, pinto beans will also work well.

Does original chili con carne have beans?

The original chili, according to Valdez, “was made with meat of horses or deer, chile peppers, and cornmeal from ears of stalks that grew only to the knee.” Tellingly, he adds, “No beans.” Most food historians—among them chili expert Frank X.

Can you add beans to chili con carne?

Aromatics: Onion and garlic are the building blocks of the chili, please don’t use powders! Kidney beans: Beans aren’t always added to chili con carne, so take them or leave them. We love just one can for the contrasting satisfyingly creamy, tender, and nutty flavor.

What type of beans should one eat?

The most healthy beans are chickpeas, lentils, peas, kidney beans, black beans, soybeans, pinto beans, and navy beans. They contain a lot of fiber and proteins.

Can you use black beans in chili con carne?

Swap or add additional beans: Use pinto beans, black beans, kidney beans or a combination. Make it milder: For mild beef chili, start with 1 teaspoon chipotle chili pepper. This option is best if serving the chili con carne to a varied group of eaters. You can always add heat, but it’s difficult to take away!

Should there be beans in chili?

This is a hotly debated topic, and the answer is: it depends on who you ask. Texans will adamantly tell you that there should be no beans in chili. In chili competitions, that is true. The beans have an overpowering flavor so they’re left out for competitive tastings.