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Chili Bean Types Guide – Kidney, Pinto & More

Food & Recipes, Blog

What Are Chili Beans?

People seem to have different ideas about what “chili beans” are as it can refer to many different things. Chili beans for some are canned beans flavored with chili powder and served in a chili-flavored gravy. Chili beans are dried beans that are cooked with onions, garlic, chili powder, spices, and meat. One group of people refers to chili beans as the type of beans that are most suitable for use in a favorite chili recipe.

The Best Dried Beans for Making Chili?

When chili beans are made from scratch, dried red kidney beans are often the preferred beans. It turns out, they’re also the type of beans most often used in chili recipes. What’s the reason?

Red kidney beans are hearty, meaty, retain their shape when cooked in chili, and take on the flavor of all the spices and seasonings they are cooked with.

 In reality, people are quite particular about how they prepare their chili beans and chili, and their preferences are usually influenced by where they grew up and how their families cooked those dishes.

How to Make Chili Beans

Chili beans from scratch are made by cooking Camellia Brand Red Kidney Beans with onions, garlic, chili powder, cumin, Mexican oregano, tomato sauce or diced tomatoes, and sometimes ground meat or ham hocks. A common method uses one pot to cook the beans and ground meat, another pot to cook the tomato, spice, and meat mixture, and a third pot to combine the two as a final step. It’s best to use two separate pots if you’re using ground meat.

Alternatively, you can cook everything together in one pot and let it simmer for a couple of hours. In general, this method works best if you’re making vegetarian chili beans, or if you’re cooking a meaty bone, such as a ham hock, for hours on end.

What to Avoid when Making Chili Beans

Using Stale Spices

An excellent chili recipe relies on aromatic spices and toasty flavors. Spices packed with whole flavor are the most potent. Spices should be toasted in a dry pan until aromatic, then ground in a spice grinder. Before using ground spices, give them a sniff-especially if you don’t remember when you bought them. Spices lose their potency after about six months to a year.

The Use of Onion Powder and Garlic Powder

Chili recipes often call for ground chili powder, which is a mix of dried ground chiles and other spices such as garlic powder and onion powder. That doesn’t mean, however, that you shouldn’t include fresh onions and garlic in your chili. Dried stuff can’t compare to their depth of flavor.

Skipping the Chile Powder

Aren’t chili powders the same thing? Wrong. Chile powder is a dry ground chile pepper that is not a spice blend. Though they look alike in those little glass jars, chile powders vary greatly in flavor and heat level. A cayenne powder is smoky and pungent, a chipotle is smoky and earthy, and a width is a fruity and less spicy flavor.

Choosing the Wrong Beans

Texans will likely skip this step. You bean lovers out there, choose wisely. Because kidney beans are large enough to stand up to other ingredients, they are a popular choice. Beans such as black beans and pinto beans are also good choices. Small white beans can break down and get lost in the mix. We also have compiled a guide that will help you choose beans for chili, if you are looking for the best one.

You Didn’t Cook It Long Enough

For a pot of chili to be flavorful, it needs to be cooked slowly for at least an hour. Slow cookers work great, but if you’re pressed for time, try a pressure cooker.

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