On Monday, July 15, 2019 at 9:17:38 AM UTC-4, A Moose in Love wrote:
> On Sunday, July 14, 2019 at 2:12:14 PM UTC-4, songbird wrote:
> > Julie Bove wrote:
> > ...
> > > You don't want to cook them for an hour like that. You need to boil for a
> > > minute then soak for an hour, then cook. If you cook them for an hour
> > > first, they could lose their shape.
> >
> > i have some small firm beans that won't blink at being
> > cooked for 2-3hrs. i use them in chili most of the time
> > because them being firm like that can stretch the meat
> > further - they taste just fine.
> >
> >
> > songbird
>
> I often wonder why the Texas chili 'experts' often say that chili should not have beans in it. I love beans in my chili, not only to stretch the meat, but I think the addition of beans makes a better chili.

Because the dish is "chile con carne". Chiles with meat. No mention
of frijoles.

Cindy Hamilton