When a winter chill hits the air, there is nothing more cozy, comforting, and warming than a big pot of chili simmering on the stove (plus, it also makes your kitchen smell amazing at the same time!). While there are an endless variety of chili recipes to choose from, I always come back to the classic beef and bean chili. This tried-and-true recipe is flavored with onion, garlic, tomatoes, and warm spices — and even better, it cooks in just an hour.
What Beans Go in Chili?
Kidney beans are the classic bean of choice for chili. For ease and convenience, this recipe calls for drained and rinsed canned kidney beans. But if you happen to have a couple of cans of black beans or any variety of white beans in your pantry, they’ll work just fine. And if you’re strongly opposed to beans in chili, then Texas chili — made with cubed beef chuck roast and absolutely no beans — will be right up your alley.