And don’t say beans or I’ll reach through the internet and punch you in the face.
Beans, mf
Fucking BEANS is the answer
And onion, garlic, tomato, Bell pepper
But LOTS OF BEANS is the most correct answer
Agreed. Lentils can also be good if you wanna make it last longer but if you’re going all traditional chilli, its all beans dawg. Kidney beans, pinto and black beans are all good choices.
garlic powder, onion powder, cayenne, chopped onion, minced garlic, SALT, black pepper, Worcestershire, soy sauce, bay leaves, paprika, tomato paste, ground ginger
SALT, garlic, onion, tomatoes, and obviously beans, your threat be damned it’s the right call
Legumes.
I smite thee in thy countenance from across the internetwork.
Ouchie, got me right in the TCP stack
Careful, thats region dependent. You’re likely to get attacked if you add beans to chili in some parts.
“Add” beans to chili? It’s a bean dish! The main ingredient is beans!
You could always add some more, or even more kinds.
Fuck regions, I cook for tasty not tradition
If it ain’t a five way why bother
Beans aren’t legumes homie, peanuts are though…
Beans are definitely legumes, though? https://en.wikipedia.org/wiki/Legume
Beans, peppers, garlic, salt, black pepper, onions, corn, beans, more beans, cumin, possibly some ground pork, as well as beans.
Also, tomato paste, some hot sauce, and beans!!!
Beans. Punch away. I would take the meat out of chili before the beans.
Tomatoes or tomato paste, spoonful of unsweetened chocolate, some red wine. And why the heck did you not start with an onion?
What, why not beans? I know beans was a meme on Lemmy a while back, but it’s a legit part of a chilli recipe.
Serious question.
I just don’t like beans; it’s the texture. Also there’s a debate in more serious chili circles whether chili ought to have beans. At the end of the day I don’t care as long as I don’t have to eat it.
Fair enough! It’s your meal, and even if it were completely uncontroversial that beans need to be in chilli, if you don’t like beans you don’t include them!
Beans (and rice, lentils, breadcrumbs, etc) are banned from chili competitions, because they’re considered filler. So no, it’s not a legit part of a chili recipe. If you have beans in it, as far as a chili competition is concerned, you just made some really thick bean soup.
I’m pretty sure OP is making chili to eat, not for a competition.
They’re also required in chili competitions, so…
Traditional Red - no beans
Verde - no beans
Homestyle - requires beans, and they must be “clearly visible on the top”
People’s choice - requires beans
You can compete in traditional/Verde, but are generally required to also make one with beans for peoples choice: https://chilicookoff.com/uploads/2025-26-ICS-Chili-Rules.pdf
Please don’t add bloody mary mix.
One small diced onion, two minced garlic cloves, two diced celery stalks, ~12 oz diced tomatoes, two tablespoons tomato paste, one teaspoon worchestershire, two cups beef stock, half teaspoon sugar, salt and paper.
Simmer a minimum of two hours but four is better.
What would you add to a pound of hamburger, diced jalapenos, chili powder and bloody mary mix?
A warning that what you’re about to eat is not chili?
Actual vegetables and spices. Ditch the bloody mary mix and use stock instead. I would add beans because what most of the world calls chili has them and I like them, but you do you, I guess.
A can of Guinness never hurts
Really depends on how hard it’s thrown
I prefer an ale, or barring that a pilsner
In a chilli it helps with the taste. You won’t taste the guiness on its own. I don’t like guiness on its own.
beans
A bottle of India Pale Ale. A variety of beans: butter, kidney, northern, lentils, etc.
Update: It turns out I had more time than I thought to make the chili. Since everyone had a viscerally negative reaction to my use of bloody mary mix, I swapped it out, though I’m not sure my substitution will fare any better, namely V8 juice and tomato paste.
Tomato paste is good, plus some cumin.
You looking for a full recipe? This has been my go-to for years - and I’ve even got my died-in-the-wool meat eater of a father to love this.
INGREDIENTS: 2 pasilla chiles (dried whole) 4 arbol chiles (dried whole) 4 chipotle chiles (dried whole) 3 guajillo chiles (dried whole) 3 ancho chiles (dried whole) 2 dried porcini mushrooms 3 poblano peppers 3 jalapeno peppers 2 large onions, roughly chopped Olive oil 4 - 6 cloves garlic 2 - 3 Tbsp tomato paste 3 tsp cumin Ground coriander Dried oregano 1 can cannellini beans 1 can kidney beans 1 can pinto beans 14oz can diced tomatoes 14oz can fire-roasted diced tomatoes 1 tsp liquid aminos 2 Tbsp nutritional yeast 6 cups vegetable stock 1 package crumbled veggie meat Sour cream and sliced jalapenos, for garnish
INSTRUCTIONS:
- Remove the stems and seeds from all dried chiles. Tear each chile into small pieces.
- Dry roast the chiles by placing them in a large stainless steel skillet with no oil. Toast over medium-high heat for 3-5 minutes, until they are fragrant but not smoking.
- Lower the heat and rehydrate the chiles by covering them with water – just enough water to cover them.
- Bring to a simmer and cover. Then turn off the heat and let steep for 10 minutes.
- Add the chiles and their soaking liquid to a high-powered blender. Also add a few dried porcini mushrooms. Blend on high speed for about one minute, until nice and smooth. This makes your amazing chili paste base.
- Fire roast your poblanos by placing them directly over a flame. The goal is to completely char the skin of the peppers, so keep turning them until every side is sufficiently blackened.
- Remove peppers from the heat and wrap in aluminum foil. Let them sit for at least 10 minutes.
- Prepare the jalapenos by cutting them in half and removing the seeds and ribs. Then finely dice them. Set aside.
- Remove the charred skin from the steamed poblano peppers with paper towels. Then, chop the peppers into bite-sized pieces.
- Heat olive oil in a dutch oven over medium-high heat. Add roughly chopped onions and cook until softened.
- Add crushed garlic and cook until fragrant, about one minute.
- Next, add chopped jalapeno and poblano peppers along with 2-3 tablespoons of tomato paste. Stir to combine for a few minutes.
- Add the spices: cumin, ground coriander, and dried oregano.
- Next, add all of the beans and diced tomatoes.
- Add 6 cups of homemade vegetable stock, or enough to make the chili a little waterier than you’d like it to be.
- Add 1-1 ½ cups of homemade chili paste. Stir to combine. Let simmer for 45-60 minutes.
- Add crumbled fake meat product; stir to combine, reduce heat to low, and cook for 10 more minutes.
- Add the final umami boosters: liquid aminos and nutritional yeast. Stir to combine.
- Serve with your favorite garnishes like sour cream and sliced jalapenos.
