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Can Chili with Beans be any good?



As a Texan, I prefer my chili the traditional way which is to focus on the flavor from the chilies and to load it with tons of meat. I know there are plenty of folks that prefer beans in their chili, so I decided to augment my popular Texas Chili recipe by removing the chuck roast and adding two types of beans.

This recipe makes a big ole batch of chili. Depending on the size of your family, you may want to cut the recipe in half. All of the ingredients are already cooked, so you only need to simer it for 3 hours. However, we find it best when simmered all day. Actaully, it’s even better the next day after it is refrigerated over night. This recipe will require a large slow cooker or dutch oven. It has a medium spiciness level. You can adjust that by adding more or less chili seasoning and chipotle peppers in adobo.

Recipe:
Meat Church Texas Chili Seasoning:
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
Montana Knife Co –

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28 Comments

  1. Love Chili of all types … beans or no beans I am a equal chili opportunity eater! But the Meat Church Chili Seasoning is definitely a good call for all types of chili. I don't have a smoker, but he flavor from the seasoning and a little smoked paprika get me the taste I am looking for. Thanks again for the video!

  2. I think you're missing a point. If you like no beans in Chile and use that as a taste reference point, you will be disappointed with the beans. This is no different than if you try eating a carob desert after being told, "It's just like chocolate." It's not just like chocolate, it's carob, which has a different flavor. Personally, I like carob deserts and chocolate deserts. I like the flavor of both. Perhaps in time you'll like them both, just do not confuse them as being the same — they are not.

  3. Grew up poor in Wisconsin and for sure put beans in our chili, and also served it over elbow macaroni to stretch it further. I lived in Texas now for about 10 years and I have to say, I still make it the same way even though we are doing well. (about 12 ounces of Bloody Mary mix mixed in is my secret to add)

  4. Please, for the love of god, if you’re going to add previously cooked canned beans, do it after you’ve already completely finished the chili. Those beans in this chili had to be absolute mushy dogsh*t after cooking again for 3+ hours. Also, 3 different types of beans in one pot of chili is excessive.

    I do get why Texas dudes don’t want beans in their chili, my 5 year old niece doesn’t like them either. It’s definitely not for picky little girls.

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