Originally Posted by AssEaterChief:
That's interesting…I have always used Kidney beans in my chili.
Will definitely try black beans as a substitute next time.
There are two ways to add black beans:
1. Empty the can, without rinsing the beans, into your pot.
2. Rinse the beans completely in a strainer, then add.
Personally, I prefer just emptying the can into the chili pot with the meat, tomato sauce and seasoning, then letting it all simmer for an hour or so.
But with Southwest Chicken Salads, which I make frequently with romaine, corn, black beans, tortilla strips, asiago cheese and various dressings, I prefer them rinsed and a bit more "crunchy" for lack of a better word.
So I recently re-did my Chili. Was going to go Texas style no beans, ended up being more of a hybrid. I like black beans and Chili beans, basically dump some of my home made salsa in there too. I nixed any tomoto jucie, only used equal parts diced tomatoes and salsa.
I don't know where I say it in a chili recipie, but it called for granulated beef bouillon - and no shit it is a wonderful addition. Really gives it a richness chili seems to lack. Just add a packet or two to your next batch. Amaziing shit. [Reply]
Originally Posted by Hoover:
black beans are where its at, and it adds to the look
Yeah, at least from my perspective, black beans definitely have a better appearance in the dish, especially if it's served on white plates and bowls. [Reply]