With the cooler temps in the air and comfort food high on my list of things I want to be making, I was thinking about canning some chili.
I’ve never canned chili before and so I mentioned it to my husband {why, oh why!?} and yada yada yada the HH asked if I was going to make it with or without beans.
WHAT!?
What are you talking about? I practically shouted back at him. Chili is always made with beans.
And then not believing him, I checked out a few canning recipes for chili, and sure enough, there are recipes in there for chili made with beans, and chili without beans.
Who knew?
But seriously, chili without beans? Wouldn’t that just taste like taco meat? I mean ground beef and tomatoes? What’s the fun in that? Is chili without beans a regional thing?
So now I need to know, am I the crazy one? If you were going to can yourself a couple of dozen cans of chili, would you be making it with or without beans? And what state are you from?
Curious minds want to know.
~Mavis
Rhonda says
Beans. Lots of beans. One reason I love chili is that it is cheap and easy to make. Beans make it cheap. It also freezes nicely, so I can make a big pot of it and freeze several meals.
Kathy Wolfe says
Beans and pintos only. Alabama.
Shari Harniss says
I totally agree. Pinto.
Georgia.
Carol says
From New England, and of course beans. Kidney beans are my preference, lots of them.
Mrs. C. says
Authentic Texas chili typically has no beans at all. It’s often made with cut-up beef, not ground beef. Personally, I love black beans or pinto beans in my chili.
suzanne says
I love beans. I also prefer to use cubed beef in mine. I guess it’s all about the chili’s really.
Karen says
Here in Ohio, if it’s Cincinnati chili, there are no beans: https://en.wikipedia.org/wiki/Cincinnati_chili
But it’s understood if it’s any other kind of chili, it has beans.
Holley says
I’m originally from New Orleans where there is NEVER beans in chili! I’ve been living in Georgia for the last 25 years and have learned to love chili with beans – the more the merrier!
Tracey says
Beans – always for us. Mostly black beans as that’s what we like the most, but sometimes pinto and kidney. Way more mileage out of a meal when we add beans.
Sandy says
Lots of kidney beans and black beans and no meat.
Wendy C says
Alabama says beans and more beans. Mostly beans and little meat.
Melanie says
NC here. Definitely with beans, usually pinto and kidney. However, if you’re wanting chili for your hotdog, making it w/o beans is a little easier to manage:)
Lynn from NC Outer Banks says
Also from NC here and agree with Melanie-kidney or pintos for chili in a bowl, no beans for chili on a hotdog.
MEM says
I’m from Pittsburgh, have lived in Boston for the past 38 years and I prefer my chili without beans. The best chili I ever made was the late Jeff Smith’s (the Frugal Gourmet) recipe for no bean, Texas-style chili. He used cubed beef and many layers of flavor. You could serve it over whatever you like. Your HH asked a great question!
Mrs. C. says
Oh, thanks for the info. My mom used to watch him all the time. Here’s a video of the recipe, and he explains the origins of the recipe — it’s American! I recently started making chili using dried peppers, and it is a GAME CHANGER. https://www.youtube.com/watch?v=JAspDjMeJBo
Tammy says
I grew up in a poor family so chili most definitely had beans…with a little meat. 😉 When we got married, my husband insisted that chili could be beanless and I didn’t believe him. Chili without beans is just…meat? Haha
I can chili, mostly for my husband. I use this recipe for chili con carne: https://nchfp.uga.edu/how/can_05/chili_con_carne.html . My husband takes lunches to work every day, and when we don’t have leftovers, he can take a jar of chili to heat up. This year I made two batches.
Nancy says
Hi Tammy-Love that you use a nchfp recipe. Years ago I’ve decided to make sure we are safe and only use nchfp and a few other reputable sources recipes.
Christie says
Beans! It’s a very economical meal.
Jennifer says
I’m in NC now, but have lived all over the South. I had never heard of chili without beans but dh doesn’t like beans or maybe they don’t like him (wink, wink), so when I make chili, we compromise and I use less and he ears around them. I always make my chili with ground pork sausage – it just adds more flavor. Light red kidneys are my preference.
I know it’s a big ask, but have thought about making two batches to can? One for you and one for him? You wouldn’t mind that and it could gain you an extra chore or two in return. 🙂
Mona McGinnis says
There’s also a debate about corn or no corn. Chili in NE Alberta includes ground beef and beans – navy beans, kidney beans.
Connie says
Yes to beans in NM. Pinto beans are a staple here.
Donna Knight says
Beans – pinto from West Tennessee
Glenda says
I am in West TN also, what area are you in? I am in Henry County.
TerryG says
Hey,
I’m in West Tn, too! Obion
County!
My hubby is the chili maker, and it’s red beans for us
Mel says
My recipes aren’t from this area, but our meat chili has kidney and pinto beans, our chicken chili has kidney beans, and our vegetarian chili is mostly beans (black, garbanzo, pinto, and kidney). Our recipe for Cincinnati chili has no beans, but that’s served over pasta, so that’s a whole different thing.
Angie says
Georgia here and we love Chili with beans. Pintos and Red Kidney are my favorites and I like to add lots of beans to stretch the meal and make it healthier. I have included Black beans and Cannelini beans before but it is not the standard method.
I have heard of folks making chili just for hotdogs and leaving out the beans but I consider that a sauce for the hot dogs not a true chili.
Mark says
Yes to beans in Indiana. Without beans to me is basically just sloppy joe. I use a mix of kidney and pinto. The bigger controversy here is spaghetti or no spaghetti in it.
Cindy says
Yes to beans in chili. Here is Wisconsin – it’s meat and beans in the chili. My family debates if it should be thick or “soupier”
Gigi says
Yes! Thick or soupy was the only option. Beans were a given. I prefer thick. It should make a mound in the bowl. Born and raised in Wisconsin, and now SW Chicago.
Heather says
Cincinnati chili I prefer with no beans and over pasta 3 way. Texas chili lots of beans.
LDA says
From KY here. I don’t like beans, but DH does so I make my chili without beans first. Then I separate into 2 pots, add kidney beans to his, & finish cooking. I know it sounds like extra work but it really isn’t.
My mother nearly always added macaroni to stretch the chili, but most people consider that to be goulash. Also love Cincinnati style chili.
Nicola says
Foulah should be served with dumplings not pasta
Red kidney bead here in my chilli
Linda Practical Parsimony says
I grew up in Memphis, TN and Jackson, MS and live in B’ham, AL. I will not eat chili with beans. I have to eat around the beans. I never eat a bowl of chili, just eat it on hotdogs or eat hotdogs cut up in chili. Besides, I am not a fan of kidney or pinto beans. NO BEANS! in my chili.
Mrs. C. says
Just a thought: Other than salsas, jams, pie filling, etc., I tend to be an ingredient canner. I find that if I can things like chili, some of the spices get too strong during canning and storage. So, I recommend starting with a small batch and see if you and the HH like it. Sort of like canned beets with funky spices. 😉
Margo says
I like it with or without beans, but if I’m cooking it I make chili with beans. Red, pinto, or black beans for beef chili, and white beans for white chicken chili. And I have to make corn bread to eat with it.
Torry says
Many years ago, I was taught that, if you don’t have meat in your meal, you should serve beans with either rice or corn to have a complete protein. And, we were told that corn meal counted. I told the woman that almost everything she was teaching, was the way my mother cooked. She laughed and said that many of the “old” ways were the best!
Stephanie in Utah says
My go to chili recipe has beans and no meat, but it has corn in it and quinoa, a complete protein in itself! I do still often serve it with cornbread.
laura says
vegetarian here so only beans! my favorite canned chili has a soy protein in it that resembles ground beef and it is great on veggie hot dogs!! and baked potatoes too! california
Dawn says
I’m from Massachusetts and I have always put beans in my chili unless it’s for hot dogs and then no beans.
Kidney
Pinto
Black
Linda says
I’m a Mississippi girl & that’s exactly how I cook our chili- love 3 different kinds of beans! And rarely eat chili dogs but when I do- no bean chili!
Tricia says
I throw my beans in a food processor. I have done this for years because my children wouldn’t eat the beans. The texture is great.
Jeni says
What a great idea! I mash up the beans in my white chili to thicken it, but never thought of doing that with regular chili!
I’m in WA and in the beans for bowl chili and no beans for chili-dog.
Noelle says
No Beans! I’m from Washington but I do know traditional Texas style chili is no beans.
Jen F says
Central PA. Grew up eating chili-ground beef & kidney bean style. My husband’s grandma serves chili over macaroni or potatoes, which I had never had before we met. I like to use kidney, pinto, & black beans and also have begun using red split lentils recently to “stretch” the meat.
J in OH-IO says
Here in OHIO- I make my chili in the crockpot with 3 cans of dark red kidney beans, pound of cooked ground turkey, a jar of FROG RANCH SALSA (Mild or Medium), celery, onion, green pepper, 2 cans diced tomatoes, can of tomato paste (with one can of water), and Carroll Shelby’s Chili kit (just flavor packet, masa flour, and save the cayenne for those who want it hotter after dishing up). We LOVE the FROG RANCH SALSA because it tastes so fresh, is low in sodium, and a wonderful flavor addition!
I serve the chili in a larger soup bowl over a piece of crumbled up cornbread and sprinkle shredded cheddar cheese on top. Yum! My mouth is watering as I type and am making chili this Saturday. (Sometimes I put a few hotdogs (whole) in the chili to cook for the kids since they are not big fans of chili). Does anyone else serve their chili with cornbread?
For leftovers- as someone else mentioned Cincinnati Chili in Ohio-I will use my chili recipe mixed with a can of Skyline Cincinnati Chili and serve over spaghetti noodles, with cheddar cheese on top and with oyster (soup) crackers.
It’s interesting to learn about all the regional recipes- especially the pinto beans – had not heard of adding those to chili.
Tracey says
Native NYer and a member of the Rancho Gordo bean club!
I just turned the iPad around to show my HH your post – he was just about to shovel a big spoonful of chili with beans into the ole pie hole HAHAHA. Beans beans beans or else it’s just spicy bolognese. This week I used Whipple and Rojo Domingo. Anyone else finish it with a cup of strong coffee ala Ina Garten?
Bonnie in Georgia says
I like my chili with pintos….toppings are sour cream and fritos!
Linda Sand says
No beans. Beans and I don’t get along well together. It’s the chili powder that makes it be chili.
I’m in Minnesota but it’s my personal preference to not have beans.
Lynne H says
Minnesota here, too! But LOTS of beans…preferably kidneys – one can of dark and one light. Any leftovers we mix with mac-n-cheese the next day 🙂
J in OH-IO says
Lynne H –
Leftovers with mac-n-cheese sounds so good!
Rosemary Calhoun says
Red kidney beans in the chili! I was born and raised in NJ, lived in PA for a while and now live in Florida. Always had beans in the chili. When hubby was on a keto diet, he didn’t want beans in the chili (beans=carbs). Things are back to normal now (which means beans in the chili). In a couple of weeks our church is having a chili cook-off and it is amazing how many types of chili there is!
Chyrl says
Texas, chili here has cubed meat, multiple varieties of dried peppers and no beans.
James says
Chyrl is correct, no beans in TEXAS chili, but we do like a fiddle in the band.
Chyrl says
If ya wanna play in Texas…
Lindsey says
Hate, HAte, HATe, HATE beans of any kind. The smell, the look, the texture…all make me ill at the thought of having them in my mouth. So, no beans in our chili.
Laurie Matzko says
Agreed! I do not like any beans and I also don’t eat red meat. I make my chili with ground turkey, and it has onions, peppers, and corn. And barbecue sauce. We love it!
HollyG says
We are a split family – 2 w/ beans and 2 w/out beans. In order to keep the peace, I can the chili without beans and can beans in small jars separately then I heat bot. My son and I just add the beans when we’re ready to eat.
Emily says
5 kinds of beans and no meat for me. I live in the Midwest now but born and raised in northern Virginia.
Kimberly says
Beans and NOODLES (elbow macaroni shapes) in chili here in Wisconsin.
Maria says
Yep, noodles are a WI thing! I still don’t add them though!!
Cyndi says
That is how my Illinois mother made chili. I grew up in California and my chili always has beans.
Lesley says
A lot of people cannot digest beans! They are very binding to the system. So … bean-less chili is definitely a thing!
Leslie, too says
They are full of fiber! And much healthier than beef
Jenny Young says
No beans here….my husband is type 1 diabetic & most dried beans are too high carb or starch for him. But it’s not the same as taco meat…it more of a chunky soup. I dice the tomatoes & onions in larger pieces.
We’re in Arkansas but I don’t know how much that has to do with it? I don’t know how true Arkansans eat their chili.
Heidi N. says
Definitely with beans!
Kim Reynolds says
Texas, NO beans. We use the chili on chili cheese dogs, chili mac, chili spaghetti. A pot of pintos with cornbread is how we eat beans.
Leslie says
I love chili. When we went to Steak n Shake in St. Louis when I was young, I preferred it to hamburgers. They had great big kidney beans, which were delicious. They still make it here but it’s not quite as good as it used to be.
Still, I’ll eat almost any chili. Make mine with ground beef, kidney beans, a bit of cayenne and also a bit of brown sugar. Have never had anyone reject it because of the beans. Thy are the healthiest part!
Mimi says
Oregon – chili with pinto beans.
The “Blue Zones” way of eating includes beans daily for health and longevity. I’m a daily bean eater.
Lynda says
Beans absolutely! Here in PA and England too!
Nee Nee says
Definitely Beans!!! It’s not Chili without beans !!!
Maine
Lori says
I would make chili with beans. I love beans of all kinds. Hubby in the other hand hates beans, unless they are Boston baked beans made with the molasses, maple sugar, sugar beans. Relatives from Texas once told me that true chili doesn’t contain beans. If you put beans in your chili it is then called chili with beans.
Dianne says
Ohio here – I use black beans, pinto beans, NO red kidney beans, fresh Roma tomatoes (with or without peel), chopped mushrooms, one can of Bush’s white beans in mild chili sauce, ground beef, various spices, garlic, onion. Top with cheddar cheese and occasionally fresh onion or green onion. I do not like Cincinnati Chili. Have had chili over rice or pasta and it is just OK. Prefer it alone the best. Never tried canning, but sounds like a good idea. Will wait to see what Mavis comes up with!
Becky says
When I can “chili” I just make a Chili starter. Everything except the meat and beans. Then I can use my water bath canner, and also have lots of options when I heat it up. I brown meat, add the Chili starter and beans ( or whatever, or not). Gives you options.
Pam says
I’m in Michigan and have always had beans in chili. I can my own chili beans using pintos.
Laurie says
Hi Pam,
I am in Michigan, too- and my mom always made chili without beans! Crazy! But it was good!
Linda says
Definitely with but my experience canning chil, I dint like it and would rather just make it fresh when I want. Maybe just me.
William T Whitener says
From Texas — no beans.
Rosaleen says
From what I’m told, beans in chili is practically a sacrilege in Texas. Meanwhile, IMHO, chili with meat and beans is how we stretch meat. Hubby also is diabetic. In moderation, beans are supposed to be beneficial to diabetics due to some minerals. Also, I have a few techniques to reduce both the starch and flatulence issues. Start with dry beans, soak at least overnight. Then sprout the beans until they have about 1” “tails.” Sprouting should help convert some of the indigestible sugars as well as consume part of them. Finally, cook the beans with a little epazote and kombu, a type of seaweed. We still eat chili/beans with anti-gas enzymes, but do a lot better with this pre-treatment.
Melinda says
No beans in my chili – I don’t really care for beans. I mostly eat chili as an excuse to eat cornbread anyway. Lots of cornbread covered in a little chili!
Lana says
Always Luck’s chili beans in our chili here in SC. They really ramp up the flavor.
W. J. says
Years ago, I was at work, and my supervisor asked me if I would like some of her homemade chili. I politely declined, reasoning that, with exceptions for some types (like refried), I do not like beans.
With a smile in her voice, she said, “My dad is from Texas, and you will be happy to know that REAL chili does NOT have beans!” I then told her I would gladly have some, and it was the best chili I had ever had in my life. And that chili won the local chili cook-off for our company at least once.
Sadly, she died of cancer in 2014, and is greatly missed.
My go-to these days is Cincinnati chili, even though it isn’t what most people think of when they think of chili.
Michelle S. says
Beans, always and forever. The only time l’ve ever had chili without meat was when l had a chili dog once and it didn’t have beans. But that, to me, was more like a thin meat sauce than a real chili. I put red kidney beans in my chili.
Daria says
Beans, but I’m from Maine. I like black beans, or pinto, or kidney, or a mixture of any/all.
Barbara Benware says
Beans all the way! I’m from the Adirondack Mountains way up north in New York State .
Joan says
I make it with and without beans. I prefer it without for chili dogs. And some of my friends did not grow up eating beans so they do not like it that way. Plus my chili does not taste like my tacos lol I do love my chili con carne over Fritos with cornbread on the side, YUM!
Stacy Bowen says
It is my understanding, from Texas friends, that authentic chili has no beans. :-). Here is a brief history of childhood–and you know you can trust National Geographic!https://www.nationalgeographic.com/culture/article/the-great-chili-debate
Mrs HB says
I think the beans would cause gas in the jar . Don’t know though!
Brian a says
My hubby has a bean allergy, so if he is around I make it without beans and stir cooked rice into it to add a bean-like texture. When he is gone, it is all about the beans. I happily add black, pinto, cannoli, and kidney. I like a bean size variation and colors.
I do make a different recipe each time I make chili because I just have never found the perfect recipe for what I think chili should taste like. I guess I am trying to find the recipe that reminds me of the chili my mother served me as a kid. I remember her using canned tomato juice in it too.
Tiffany F says
Virginia, with beans. Without beans, it’s for hotdogs. 🙂
Cindy Brick says
In Colorado — and here, we eat it with beans. Preferably pinto or Anasazi beans. (These were found in the ruins, and have been cultivated — they’re quite good, and best of all, don’t produce much gas.)
But the critical question is not beans — it’s that it has to have green chilies in it! Anaheim or jalapeno…and preferably from Hatch, NM — the best for green chilies.
So there you go. Not that Mainers would know this. But we Westerners are happy to educate you. (!!!)
Christine Hagen says
Georgia here: beans, lots of them. I like a combination of kidney, pinto, and black.
Mrs. M says
No beans and served with browned, not sweet cornbread… don’t want to be ran out of the state! Texas!
(But, I actually make it both ways, with and without pinto beans.)
Shirley Funk says
Beans. Virginia
Julie says
I recently found out I’m allergic to all legumes, so I found a delicious recipe for chili without beans.
Joan says
CASI, the Chili Affectionatos Society of America which is the ruling bodies of most chili cook offs does NOT allow beans in the chili. My husband was a cook on a Chili team when we lived in Texas and would never consider putting beans in our Chili.
Judy Johnson says
I make it both ways and use pinto and kidney beans if beans are called for. A few years back, we began topping our chili with fresh, raw corn cut off the cob. It is a very delicious and refreshing addition along with sliced avocado and grated cheese.
Cheryl says
Upstate NY here and it’s usually kidney beans in chili. Most beans “tear me up inside”, lol…but I suffer thru chili with beans anyway. Someone told me years ago, that I need to prick every bean before I cook them, in order to let the gas out. Sadly, that doesn’t seem to work for me.
When I read your blog and see how often you guys eat beans and rice, my tummy starts to flip, lol. I’ll have dinner with you anytime, but no beans please! (Bologna sandwich is fine, fried please!) lol.
When they were young, my siblings would sing “beans, beans good for your heart, the more you eat, the more you fart!” Pretty sure they would have been a hit on America’s Got Talent. 🙂
A Loveless says
Personally I don’t like beans, it’s a texture thing but have always made my chili with beans because everyone else likes them. I used to go to great lengths to pick them out of each bite but have gotten to the point that now I mostly just eat them. Unfortunately when my partner makes the chili she likes to double up the beans! Then I just dish my own bowl and try not to put as many in.
Molly Jo says
Beans always beans!
Even my spicy cactus chili has 4 kinds of beans with chorizo for the meat.
Now that is some spicy good chili! Before people are told it is cactus they think I put green beans in my chili!
Julie says
Beans! But how do you want to use it? If it’s to put over noodles for Chili Mac or serve as Chili dogs or over rice, maybe a few jars without beans would be nice.
Stacie says
No beans in Texas. We do add onion and jalapeno to chili for vegetables though 🙂
Angel says
We use beans and ground beef. Leftovers we add macaroni to stretch it….I learned that from a friend from up north. She used NO beans and only top sirloin in her’s. I like it both ways. Sometimes we do it Cincinnati style with the spaghetti noodles….and since we are southern we usually do sweet cornbread first time then switch to tortilla chips or Fritos for leftovers,lol…
Terry says
I’m in Wisconsin, and it depends on my mood! If I want a hot dog or bratwurst, it’s chili with no beans. If I want a bowl of chili to eat, it’s with beans, and if I’m getting sick of chili leftovers, I throw in the elbow macaroni!
The Duck Lady says
Who knew chili was so controversial!
Tracy T says
Texas here – NO BEANS – and if your chili tastes like taco meat you are doing something wrong. 🙂
Don’t get me wrong though – when broke – I add beans – to make the meal go farther.
Monica says
Ohio here, no beans in Cincinnati style or any kind that goes on a hotdog.
But homemade chili in a bowl has beans!
Curiously, I have also seen chili’s with celery…..which is intriguing….however I have never made it with celery so I do not know if it is good or not.