The debate over whether chili should contain beans or not has raged for decades. Purists argue that true chili should never include beans, while others maintain that beans provide an essential component to the dish. This article will examine the arguments on both sides, looking at the history of chili, regional differences, and personal preferences in order to determine if chili is better with or without beans. Quick answers to key questions provide an overview:
Is chili traditionally made with beans? No, traditional chili recipes do not include beans. Chili originated in San Antonio, Texas in the late 1800s and was made with just beef, suet, dried chiles, and spices.
Do all chili experts agree that beans don’t belong in chili? No, opinions differ on whether beans should be included. While some chili purists insist on no beans, many chili cooks and food writers maintain that beans are an acceptable and tasty addition.
Do beans change the flavor of chili? Yes, beans add a sweet, earthy flavor to chili. The texture is also thicker and heartier with the addition of beans.
Does the inclusion of beans make it “not chili”? That depends on your definition. Some chili traditionalists argue that anything other than meat simmered in chili peppers can’t be called true chili. Others are fine with calling it chili regardless of additional ingredients.
The History of Chili
Chili originated in Texas in the late 1800s, likely created by cattle drivers who needed a portable, inexpensive meal to cook over an open fire while moving cattle long distances. The earliest chili recipes call for dried beef that was pounded into small pieces, then slowly simmered with suet, dried red chili peppers, and spices like cumin, oregano, garlic, and salt. This concoction produced a thin, brothy stew with a fiery chili flavor. Beans and other ingredients were not part of the original chili recipes.
As chili moved from campsites to restaurants, new ingredients were added. Restauranteurs discovered that the addition of onions, tomatoes, and sometimes beans stretched the dish and made it heartier. Regional variations began to emerge, with Texas-style chili remaining a thin, all-meat stew, while chili from other areas evolved into a thicker, more vegetable-laden dish.
Beans likely started being added to chili in the early 20th century. Some food historians credit Texas-Czech immigrants with first adding beans to chili as an inexpensive way to stretch the dish. Canned beans became widely available around this time, making them a convenient chili ingredient. Tomatoes and onions were also popular additions, creating a more substantial meal.
Chili with beans grew popular during the Depression era when meat was scarce. Adding beans allowed cooks to use less meat while still providing protein to feed more people. This bean-based chili was sometimes labeled “Depression Chili.” Despite the additions, it was still called chili.
By the 1950s, regional variations were well established. In Texas, beans were still considered taboo. But chili recipes from the Midwest, California, and many cookbooks included beans and tomatoes as standard ingredients. Competition chili also emerged, with purists insisting that real chili must adhere to the basics: chili peppers, meat, and spices. Beans were prohibited from professional cookoffs, cementing their controversial status.
Regional Differences
Where you live plays a big role in expectations for chili recipes. Here are some key regional differences:
Texas-style chili: Also known as “Bowl of Red,” Texas chili is all about the meat and chiles. It contains chunks of beef slow-simmered with chili powder and spices. Beans, tomatoes, and other vegetables are not used. The broth is thin. Texas chili traditionalists argue this is the only true form of chili.
Midwestern chili: Ground beef, beans, and tomatoes characterize Midwestern chili. Kidney or pinto beans provide a thick consistency and savory flavor. Tomato paste and sauce give it sweetness and additional body. Onions, green peppers, and spices like cumin and parsley are common.
West Coast chili: Chili in California often contains beans, as well as lean steak or ground beef, lots of vegetables (onions, zucchini, corn, etc.) and spices like cumin and oregano. It has a chunky, stew-like consistency. Wheat flour or cornstarch help thicken it.
New England chili: This style uses plentiful seasonings like garlic, paprika, parsley, and coriander (a regional favorite spice). Beans like red kidney or cranberry beans are standard, as are chopped green bell peppers. It contains ground beef or no meat. Tomatoes are optional.
Cincinnati chili: This unique chili is more like a thin meat sauce. Finely minced beef is simmered with seasonings like cinnamon, chocolate or coffee, and allspice berries. It is served over spaghetti noodles and topped with beans, onions, and cheddar cheese.
Green chili: Named for the use of green chiles instead of red chili powder, pork shoulder is the traditional meat. Onions, garlic, chicken stock and roasted green Hatch chiles give it a rich flavor.
The Case for No Beans
For chili traditionalists, the idea of adding beans is sacrilege. Purists make several arguments for why “real” chili should never include beans:
– Beans change the flavor, creating a sweetness that overpowers the chili pepper taste. The earthiness of beans competes with the spice flavor.
– Beans alter the consistency, making it thicker and more stew-like instead of a thin, brothy stew. Authentic chili should have a very liquid consistency.
– Traditional chili was made with just dried chiles, meat, suet/fat, and spices. Additional ingredients like beans make it something else.
– In chili cook-offs and competitions, beans are strictly prohibited. According to chili experts, you can’t call a dish “chili” if it contains beans.
– Chili is meant to be dominated by the flavor of chiles. Beans dilute the chili flavor. Meat also takes a backseat to the bean flavor.
– You can’t make a smooth, homogenous bowl of red chili with chunks of beans in it. Beans create a textural contradiction.
Purists admit that while bean chili tastes good, it simply doesn’t meet the criteria to be called true, authentic chili. It is more accurately described as chili stew or bean stew.
The Case for Beans
While beans may not belong in hardcore chili competitions, most casual chili cooks and eaters agree that beans have a place in chili. Here are some of the benefits beans bring to the table:
– Beans add protein, fiber, nutrients, and vitamins like folate, iron, magnesium and potassium. This makes chili more of a healthy, well-rounded meal.
– Beans add texture and thickness that gives chili more body and heartiness. The stew becomes more substantial and satisfying.
– Earthy beans balance the heat of chiles and spice mix. They provide contrasting flavors.
– Chili with beans needs less meat, so it is less expensive to make while still giving plenty of protein. It can be stretched to feed more people.
– Beans introduce variation to a potentially monotone dish. Chili pepper flavor all the time can be overwhelming to some palates.
– Beans soak up the rich flavors of the chili broth, taking your chili from great to spectacular. Beans become infused with spicy goodness.
– Chili with beans is perfect for dipping with cornbread or spooning over rice. Beans make it a more complete meal.
While beans may be a relatively new addition in the history of chili, their popularity worldwide indicates most people consider chili and beans a winning combination.
Impact of Beans on Flavor and Texture
Since one of the main arguments around beans focuses on how they impact chili’s taste and consistency, let’s take a closer look at the effects:
Flavor: Beans add an earthy, subtly sweet flavor to chili. This contrasts nicely with the heat of chili peppers. Beans also contribute protein, widening the taste profile. However, some feel the earthiness overwhelms the delicate notes of cumin, oregano, garlic, and other spices. Beans make those flavors fade into the background.
Texture: Beans give chili a thicker, heartier texture. The liquid becomes a more robust stew. Beans also add visual appeal with their colorful appearance. However, the thick texture of beans conflicts with the traditional thin, brothy consistency of classic chili. The variation in textures can also be perceived as unpleasant.
Spiciness: Beans help temper the spicy heat of chili. They balance and round out the burn of chiles. However, chili purists argue that muting the spice factor eliminates the whole point of the dish. Chili is meant to be hot and fiery.
Overall, while beans may provide some benefits like milder spice, more protein, and a heartier texture, these same qualities overwhelm fundamental aspects of chili’s flavor and consistency. As a result, many chili experts advise cooking chili two ways, one pot with beans and one without. This allows chili to retain its essential qualities while also offering the option of beans.
Common Bean Varieties Used
Several types of beans can add nutrients, protein, and texture to chili:
Kidney beans: One of the most popular choices, kidney beans have a reddish-brown color and mildly sweet flavor. They hold their shape well during cooking. Kidney beans contain fiber, iron, magnesium, potassium, and folate.
Pinto beans: Pale pink speckled pinto beans are very common in Midwestern and Western chili recipes. When cooked, they absorb flavors nicely while thickening the chili. They are an excellent source of protein, fiber and minerals.
Black beans: With an earthy, mushroom-like flavor, black beans turn chili a gorgeous shade of dark brown. They contain high amounts of vitamin B6, magnesium, iron and potassium.
Navy beans: Tiny white navy beans have a smooth, creamy texture. They work especially well in vegetarian chili for adding protein. They offer thiamin, folate, magnesium and iron.
Garbanzo beans: Buttery, nutty-flavored chickpeas or garbanzos hold their shape nicely when cooked. They have lots of fiber, folate and manganese. Use them for a meatless chili option.
Cannellini beans: Popular in Tuscan cuisine, large white cannellini beans have a delicate flavor. They puree smoothly for a creamy chili base. Cannellini beans are high in fiber, protein, iron and copper.
Serving Chili With Beans
Since beans provide satiating protein and fiber, chili made with them can be served as a hearty vegetarian main dish. Beans also make it more substantial when served with sides:
– Ladle chili over rice, pasta, or creamy polenta. The beans and sauce create an incredible flavor infusion.
– Use cornbread to dip into your bowl of chili. Cornbread complements the spices and beans perfectly.
– Top your chili with cool contrasting toppings. Try chopped red onion, avocado, lime wedges, cilantro, shredded cheese, or sour cream.
– Mix some chili with a can of soup like tomato or mushroom for a quick stove-top casserole. Top with shredded cheddar or Monterey Jack.
– Stuff chili into a baked potato, sweet potato, or acorn squash. Top with butter, cheese, and green onion.
– Pour chili into flour or corn tortillas, roll up and serve for easy enchiladas. Top with enchilada sauce and shredded cheese.
– Make chili cheese dogs by spooning chili over hot dogs in buns. Add chopped onion and mustard.
Beans help stretch chili into a filling vegetarian meal, while also enhancing the protein content of meat versions. From rice bowls to taco salads, cornbread to nachos, there are endless tasty ways to serve chili with beans.
Minimizing Controversy of Beans
Since beans are so divisive, there are a few ways to minimize the controversy of adding them to chili:
– Make two batches, one with beans and one without. Let people choose which version to eat.
– Put beans in a small side bowl so people can add their own to a bean-less chili.
– Label your dish as “Chili Stew” or “Chili with Beans” so traditionalists know what to expect.
– Use white beans or black soy beans to minimize the flavor and texture contrast.
– Puree some of the beans and stir back into the chili for a thicker consistency while leaving some whole beans.
– Add other vegetables like onions, carrots, zucchini, or squash so beans are not the only addition.
– Go for a bean soup consistency rather than a thick, stew-like texture.
The arguments around beans in chili may never be completely resolved. But strategies like these allow bean lovers and bean haters to find middle ground with this beloved dish.
Conclusion
The eternal debate over whether beans belong in chili has passionate advocates on both sides. By examining the historical origins of chili, regional chili styles, and the impact beans have on flavor and texture, we find good cases can be made either for or against beans. The controversy comes down to a matter of definition and personal preference.
For chili purists, authentic chili must remain true to its roots as a simple dish of meat, chili peppers, and spices. The addition of beans fundamentally alters its flavor, consistency and identity. However, most modern chili eaters have embraced beans for the protein, nutrients and contrasting flavor they bring to the dish. Bean chili has become its own equally popular category of chili.
Rather than staking out rigid sides in the beans vs no beans chili war, the best solution may be flexibility. Traditional no-bean chili can be enjoyed by purists and served at competitions, while more varied bean-filled chili recipes can please most palates in home kitchens. With such delicious options for both versions, perhaps chili lovers can choose beans or no beans based on personal tastes and the mood of the moment. In the end, as long as you enjoy the chili you eat, the question of whether beans belong is just a spice in the debate.