So I keep it pretty easy; Great northern, Cannellini, Red, Black, Navy, Kidney, Pinto, --sometimes Black-eyed, and if you can get some Adzuki–which are my favorite. I fry some of the beans with garlic prior to throwing them in the slow cooker. Adzuki beans are great, you can blend some to use as a thickener. Another bean you can use is natto, which isn’t for everyone, but it’s hard to tell it’s there once it’s slow cooked, it also thickens the chilli but don’t go overboard.
Also using Mirin, cooking wine, and miso are a staple for me. Sometimes I’ll add in a bit of Marmite. Depending on if you want to keep it vegetarian, I have fried up some tempeh and people think it’s bacon lol. But good tempeh is hard to get where I live.
You can use a lot of things to make gravy. Usually the first thought it you make it with turkey drippings and flour. But you can pretty much make it with anything that’s similar. Oh yeah and I miss wrote what I meant, I use bone broth powder not liquid.
I go with, depending on availability of different beans, a 3-5 to 1 ratio, beans to meat. I can imagine some would prefer more meat but my main focus is to make it not only taste good but also look pleasant.
Actually usually I do only bean chilli for myself, hence why I put so many different kinds in. For parties I add meat since that’s what most people like.
My seven bean chilli is always popular at parties.
You could use a lot more beans than seven. Id start with a whole can.
lol I did phrase that poorly, I mean 7 different types =P
I knew what you meant, just having fun 🙃
In this economy?!
I don’t think your cans are supposed to have holes in them
May I ask witch ones? I can name more than seven beans, but many would be to close in taste and texture to be worthy of being mixed-in together.
So I keep it pretty easy; Great northern, Cannellini, Red, Black, Navy, Kidney, Pinto, --sometimes Black-eyed, and if you can get some Adzuki–which are my favorite. I fry some of the beans with garlic prior to throwing them in the slow cooker. Adzuki beans are great, you can blend some to use as a thickener. Another bean you can use is natto, which isn’t for everyone, but it’s hard to tell it’s there once it’s slow cooked, it also thickens the chilli but don’t go overboard.
Also using Mirin, cooking wine, and miso are a staple for me. Sometimes I’ll add in a bit of Marmite. Depending on if you want to keep it vegetarian, I have fried up some tempeh and people think it’s bacon lol. But good tempeh is hard to get where I live.
Has science gone too far???
No. I will aim for higher heights! One day I will become the record holder for the maximum diversity of beans in chilli.
I need your opinion: yes or no on corn starch in chili?
I would say no for me personally because I use a bit of gravy and bone broth to thicken things up.
Isn’t gravy made of starch?
You can use a lot of things to make gravy. Usually the first thought it you make it with turkey drippings and flour. But you can pretty much make it with anything that’s similar. Oh yeah and I miss wrote what I meant, I use bone broth powder not liquid.
What is your hypothesis for the maximum possible beans per chili?
I go with, depending on availability of different beans, a 3-5 to 1 ratio, beans to meat. I can imagine some would prefer more meat but my main focus is to make it not only taste good but also look pleasant.
I meant more the types of beans, I kind of assumed you were talking about a bean-only chili. I suppose my assumption was not true
Actually usually I do only bean chilli for myself, hence why I put so many different kinds in. For parties I add meat since that’s what most people like.