I'm making some very basic chili. I have a can of black beans thats near expiry. Will adding it to my chili ruin it? It would be a 2:1 ratio of kidney beans to black beans.

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[–] 67 points 4 months ago* (last edited 4 months ago) (1 child)

There is no such thing as too many kinds of beans in chili.

It will make it different. It will not ruin it.

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  • [–] 38 points 4 months ago*

    Absolutely not - it's a good idea

    It would be a 2:1 ratio of kidney beans to black beans.

    Perfect.

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  • [–] 31 points 4 months ago (4 children)

    My simple philosophy on chili is to put whatever the hell you want in it as long as it has peppers, chili powder, cumin, oregano, tomato and beans. Meat too, if you like it. I'm sure purists would hate my chili but I don't care.

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  • [–] 16 points 4 months ago (2 children)

    Anyone who considers themselves a chili purist is out of their mind. That's one of the most insane stances to hold.

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  • [–] 3 points 4 months ago (1 child)

    I agree, but they exist! The amount of people who take extreme stances on chili ingredients is wild.

    I just want something spicy, beany, tomato-y and meaty. At that point add in whatever you want.

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    [–] 24 points 4 months ago

    I'm making chilli right now and put black beans in it. I like black beans in my chilli.

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  • [–] 19 points 4 months ago

    I do 3 bean chili. Red beans, black beans, and pinto beans. Make it however you want.

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  • [–] 15 points 4 months ago (1 child)

    would putting maple syrup on my pancakes be a bad idea?

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  • [–] 2 points 4 months ago

    Yes, putting maple syrup on your pancakes is a deeply questionable act. By defaulting to it, you’re participating in a kind of culinary orthodoxy that treats one topping as the “correct” choice, quietly sidelining all other options as deviations rather than equals. It’s a breakfast-scale microagression, an example of how dominant norms establish themselves. What starts as preference hardens into expectation, and suddenly variety feels like rebellion. Maple syrup is an example of the tendrils of patriarchal control that permeate society.

    Furthermord, maple syrup’s status isn’t neutral, it’s culturally loaded, tied to a specific region and history, yet presented as universal. Elevating it above all else can be framed as a soft echo of colonial habits: taking something local, exporting it globally, and then acting as if it’s the default everywhere, while other tradition al toppings, lemon and sugar, fruit compotes, savoury toppings—are treated as secondary or quaint. The pancake, once a neutral base, becomes a canvas for enforcing that western colonial hierarchy.

    Lastly, drenching the pancake until it loses its texture and identity becomes a metaphor for dominance itself, imposing a single, overwhelming layer of conformity that overrides everything beneath it. In that sense, yes, it’s a bad idea not because of taste, but because of what it represents: Patriarchy, western imperialism, the literal smothering of non-western traditional culture, and suppression of individual expression into a homogeneous, predictable, passive and compliant regime.

    You should be ashamed of yourself for even suggesting this.

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  • [–] 13 points 4 months ago

    I exclusively use black beans in my chili, I like 'em better. I think it's a good idea.

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  • [–] 13 points 4 months ago

    Black beans are perfectly suitable in chili.

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  • [–] 11 points 4 months ago*

    No, it’ll be fine. It may change the flavor profile a little bit.

    You may wish to look at some black bean chili recipes to check out the differences and see if you might wanna make some adjustments based on those. But it won’t be much of an adjustment.

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  • [–] 11 points 4 months ago (1 child)

    You've probably had your chilli by now, but no-one else seems to have mentioned that canned goods are often fine long past their printed expiry date.

    Exceptions might include: rusty cans, because rust outside could also be inside; dented cans, because that might have created a weak point that could compromise the contents; and those cans with the ring-pull easy-open lids - ring-pull seals aren't as good as the full seal of a can that needs a can-opener.

    And finally there's always the look and smell test. Tip them into a separate bowl before putting them in the chilli. If they look and smell fine, then dump em in the chilli, with or without any liquid they might have been stored in.

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  • [–] 10 points 4 months ago

    Nah that's fine, and the ratio is good.

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  • [–] 9 points 4 months ago (1 child)

    As everyone has essentially said, ain't no such thing as bad beans for a chili. And that goes for stuff you might not think of as being good in chill. But I've cobbled together chili out of some seriously depleted pantries over the years, and I swear that any legume I've run across has worked, to some degree or another. Only question wound be the best prep for a given bean.

    No bullshit, ive done it with limas, lentils, and peas at various points in time, and they all worked fine. Different, yes, but still quite nice

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  • [–] 2 points 4 months ago* (1 child)
  • [–] 2 points 4 months ago (2 children)

    You know the difference between a garbanzo bean and a chickpea?

    !can't pay fifty for a garbanzo to bean on my face!<

    Jokes aside, yes to both, though the jelly bean would be flavor specific like any oddity would.

    People do add sweet things to chill, and it works rather well. This includes things that are within your typical jellybean flavor range. Pretty much any jelly would be fine in small amounts (and pepper jelly really is one of those "secret" ingredients that folks love to pretend isn't obvious). When that's the case, a standard jellybean is going to be okay in similarly small amounts. I'm dubious that licorice ones would work, but I have been exposed to chili with anise before, and it wasn't horrible.

    I definitely wouldn't want bubblegum flavored jellybeans in my chili, but the rest? Eh, I'd be down to try them.

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  • [–] 8 points 4 months ago

    Canned food has sell/us-by dates, because everything needs one...

    Acidic food can get weird tasting, but you're better off ignoring the date and caring about structure integrity of the can.

    It's not about if it ruptured, if it was canned correctly or not. If there's any flex whatsoever in the can, don't risk. Even if it's on the grocery store shelf and a year from expiration.

    So you can use whatever beans you want, but don't feel like you "have" to use the can, they'll last.

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  • [–] 8 points 4 months ago (1 child)

    I would reckon that beans be beans. Kidney, great white northern, green, or garbanzo... As long as yer not addin taters

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  • [–] 4 points 4 months ago* (last edited 4 months ago) (3 children)
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  • [–] 7 points 4 months ago (1 child)

    Oh you're looking to add black beans to your chili. That's a fantastic idea, it will add flavor and nutrients that everyone will appreciate. You're on your way to making the best chili. Go you

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  • [–] 7 points 4 months ago

    Always do this. Get some pinto beans too.

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  • [–] 7 points 4 months ago (1 child)

    There are no real rules in cooking. Just do whatever.

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  • [–] 6 points 4 months ago

    Just rinse them and they should be fine, imo. Kidney are the go to but not the rule.

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  • [–] 6 points 4 months ago

    I tend to prefer black beans actually. For some reason kidney beans have this funny effect of dulling the flavour of the whole dish.

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  • [–] 6 points 4 months ago

    Chillis usually have an odd number of beans

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  • [–] 6 points 4 months ago

    Not at all. I often put kidney + black beans in my chilli.

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  • [–] 5 points 4 months ago

    I never make chili without black beans and kidney beans...

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  • [–] 3 points 4 months ago

    I find that with black beans, I need to add a bit more acid/spice to gat a good balance

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  • [–] 3 points 4 months ago (3 children)

    Any Texan will tell you if it has beans it’s not actually Chili, but you already have beans in it anyhow. So yeah, it’s fine.

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  • [–] 9 points 4 months ago* (last edited 4 months ago)

    Chili didn't even have meat to begin with, hence chili con carne. Black beans are in the original version

    I recommend adding garbanzo beans (chickpeas) and squash as well

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    [–] 2 points 4 months ago
    [–] 2 points 4 months ago

    I love black beans in chili

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  • [–] 2 points 4 months ago

    I've been using black beans instead of red in chili for years. It's a matter of preference. I think kidneys have a thicker skin. Black or red beans get creamy the longer you cook them.

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  • [–] 2 points 4 months ago

    I put black beans in my chili

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  • [–] 2 points 4 months ago*

    You put the peeps in the chili pot and eat them all up
    You put the peeps in the chili pot and make them taste... baaad

    (edit: lmfao somebody didn't watch The Good Place and downvoted)

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  • [–] 2 points 4 months ago

    Are you worried about farting?

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