I like pinto.

Bullshit….and you call yourself a Californian…

I've always found that kidney and pinto overpower the flavor.

Black beans, at least for me, are seamless, for lack of a better word, with the meat of choice.

They don't feel out of place when chewing and don't throw off the texture and flavor.

That said, I'm a huge fan of frijoles on the side of Huevos Rancheros, Chilaquiles and Fish Tacos.

Then it’s not chili

Roast whatever peppers you are using, it adds a nice smokey flavor.

That's interesting…I have always used Kidney beans in my chili.

Will definitely try black beans as a substitute next time.

I don't really feel like I am tasting anything when I eat black beans. Pinto for me only. Kidneys on rare occasion.

There are two ways to add black beans:

1. Empty the can, without rinsing the beans, into your pot.

2. Rinse the beans completely in a strainer, then add.

Personally, I prefer just emptying the can into the chili pot with the meat, tomato sauce and seasoning, then letting it all simmer for an hour or so.

But with Southwest Chicken Salads, which I make frequently with romaine, corn, black beans, tortilla strips, asiago cheese and various dressings, I prefer them rinsed and a bit more "crunchy" for lack of a better word.

Good luck!

https://i5.walmartimages.com/asr/261...0&odnBg=FFFFFF

So I recently re-did my Chili. Was going to go Texas style no beans, ended up being more of a hybrid. I like black beans and Chili beans, basically dump some of my home made salsa in there too. I nixed any tomoto jucie, only used equal parts diced tomatoes and salsa.

I don't know where I say it in a chili recipie, but it called for granulated beef bouillon - and no shit it is a wonderful addition. Really gives it a richness chili seems to lack. Just add a packet or two to your next batch. Amaziing shit.

GTFO with that nonsense.

Just about anything is better than kidney, IMO. Black beans are definitely good, I just prefer pinto. I’ll often use both black and pinto.

black beans are where its at, and it adds to the look

I use a can of pinto, light kidney and black beans in mine.

I'm there with Black beans being my fav..

I soak and cook them. I sometime add fermented black beans to lots of stuff chili included especially when needing salt.

Yeah, at least from my perspective, black beans definitely have a better appearance in the dish, especially if it's served on white plates and bowls.