Do you drain the beans or pour everything out of the can into the pot. I'm using Goya dark red chili beans.
For dishes I make I always rinse the beans... because that goopy stuff around the beans looks nasty to me and it drains out alot of the sodium which I'm not supposed to have much of.
If I had a recipe that used "chili beans" I would not drain/rinse as I would assume that seasoning is part of the recipe. I use a recipe that just uses kidney beans and pinto beans, where I could cook them myself or use a can, since I use canned, I drain and rinse.
If I had a recipe that used "chili beans" I would not drain/rinse as I would assume that seasoning is part of the recipe. I use a recipe that just uses kidney beans and pinto beans, where I could cook them myself or use a can, since I use canned, I drain and rinse.
this is correct...IF the chili is too soupy after adding the beans and teh sausce in the can, adding some masa usually does the trick...of course I only use this when making a green chili's and chicken white chili...like my post above, regular chili I'm a purist.
Chili without beans is tomato sauce with hamburger.
Do you drain the beans or pour everything out of the can into the pot. I'm using Goya dark red chili beans.
As I am eating a bowl of chili, I will tell you I always drain and rinse. The sodium content is lower, and I don't like my chili to be too liquidy.
I use 1 bottle of V-8 (the big one), 3 - 4 cans of beans (drained/rinsed), if I am using meat, I add that, and then lots of onions, peppers, jalapenos, garlic, and a ton of chili powder. Plus a liberal amount of adobo seasoning.
Cook all day, top with some ice cold sour cream and a few more fresh jalapeno slices.
Chili, to me, is about the beans. My absolute favorite part. I use black, chili, and dark red kidney. YUM!