On Monday, July 15, 2019 at 10:06:25 AM UTC-4, Cindy Hamilton wrote:
> 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

That doesn't matter. It also has onions, garlic, tomatoes in it. It doesn't have to be mentioned. How about chile con carne con frijoles.