Chili is a staple dish in many households, with countless variations and recipes. However, a contentious debate amongst chili lovers is whether or not beans belong in chili. Some argue beans are essential, while others insist on beanless chili. Here we’ll explore the history of chili, the reasons behind the bean debate, and provide some final thoughts on this spicy argument.
The History of Chili
Chili first originated in southern Texas in the mid-19th century. The cattle culture and influx of Spanish and Mexican settlers influenced the local cuisine, leading to chili con carne (“chili with meat”). Early recipes featured dried chiles, suet, salt, and wild game meat simmered into a thick stew. Beans were not included. As chili moved north alongside the cattle trails, new ingredients like tomatoes, onions, garlic, and cumin were added to the mix. Still, there is no evidence beans were an original ingredient in the dish.
The first published chili recipe appeared in 1896, submitted by a reformed outlaw to The Casual Cookbook. Titled “The Navajo Chili Corn Carne,” the recipe called for dried chili peppers, suet, dried beef, salt, garlic, oregano, and onions, simmered for 2 hours – but no beans. As chili grew in popularity nationwide throughout the 1920s-1940s, beans began appearing in some commercial chili products, like Hormel’s chili. However, most Texas chili purists maintained the no-bean stance.
Reasons People Omit Beans from Chili
There are several motivations chili traditionalists have for leaving beans out:
Historical Accuracy
As mentioned, original chili recipes did not include beans. Many chili fans argue beans clash with the dish’s origins and should be left out for authenticity’s sake. They want to remain true to chili’s meaty, Tex-Mex roots.
Flavor Profile
Beans have a distinct flavor that some feel overpowers or dilutes the robust, spicy taste of chili. The rich umami of the dried chiles, tomatoes, and slow-cooked meat are what they want to shine. Beans tip the flavor balance towards the sweet, earthy side.
Texture
Standard kidney beans or other large beans can seem heavy, mealy, or grainy in the otherwise smooth, saucy chili. Smaller beans like pintos or black beans break down more during cooking, but traditionalists still argue beans alter the intended chunky, meaty texture of classic chili.
Philosophical Views
Some chili makers view beans as more of a side dish or a topping, rather than an integrated chili ingredient. Kentucky chili expert Joe Ewing once wrote “…the absolute essentials in real Southern chili are simply meat, pepper, and spice period” and called beans “unorthodox foreign objects.” Strong opinions, but many chili heads are purist at heart.
Regional Pride
Because chili originated in Texas, native Texans are especially likely to make beanless chili to follow tradition. They’ll claim true chili doesn’t have beans – all others are “chili with beans” or other bean stew pretenders. Texans pride themselves on authentic, homestyle chili that reflects their regional culture.
Reasons People Add Beans to Chili
On the other side, there are also good reasons many chili cooks opt to include beans:
Nutrition
Beans add valuable protein, fiber, and nutrients like iron, magnesium, and zinc. This makes chili more nutritious, hearty, and filling. Adding 1 cup per serving boosts fiber to 11g.
Texture
Some enjoy how beans thicken chili to a more substantial, stew-like consistency. Beans also provide a pleasing contrast to the ground beef’s crumble.
Flavor
Those who add beans feel they combine well with the rich tomato base and spices to make a more layered, complex chili flavor. Beans have an earthy, savory taste.
Satiety
Beans increase satisfaction and fullness. This allows cooks to stretch a small amount of ground beef into a bigger pot of chili that will feed more people.
Personal Preference
Many modern home cooks add beans simply because they enjoy them and grew up eating chili that way. While respecting tradition, their personal tastes come first. To them, chili isn’t chili without beans.
Regional Style
Bean chili variations are common outside of Texas, like “three-way chili” in Cincinnati which contains beans, spaghetti, and cheese. These localized takes on chili often include beans.
Examples of Beanless Chili Recipes
To experience true, old-fashioned beanless chili, here are some recipes to try from food sites and chefs:
| Recipe Name | Source |
|---|---|
| Texas Chili | Food Network – Bobby Flay |
| Official State of Texas Chili | Legends of America |
| Classic Chili con Carne | Chili Pepper Madness |
| Texas Beef Chili | Rachael Ray |
| Chuck Wagon Chili | Allrecipes |
Examples of Chili Recipes with Beans
For a bean-filled chili experience, these recipes represent that style:
| Recipe Name | Source |
|---|---|
| Best Chili | Allrecipes |
| Spicy Beef Chili with Kidney Beans | Taste of Home |
| Classic Beef Chili | Food Network |
| Healthy Turkey Chili | Cooking Light |
| Vegan Chili | Minimalist Baker |
Some Final Thoughts
The debate over whether chili should contain beans or not has raged on for over a century. While preferences are deeply personal, a look back at the history provides useful context. Traditional chili was beanless, but many variations have emerged since that commonly include beans. At the end of the day, cooks should make chili however they best enjoy it. Recipes can evolve over time while still respecting tradition. This controversy will likely continue heating up home cooks and competitive chili chefs alike for the next 100 years.