My chili went from watery to thick after one comment on here

Someone told me I was adding my beans way too early, like right when I started simmering. I always thought you just dump everything in at once. Last Sunday I waited until the last 15 minutes to stir in the can of kidney beans and it made a huge difference, the texture was way better. Has anyone else tried timing their additions differently for a thicker result?

2 comments

2 Comments

skyler_lane8321d ago

...but like is this really that deep though? I mean yeah beans getting mushy if you add them too early is a thing but it's not gonna ruin your whole chili. Honestly I've been dumping everything in at once for like 15 years and my chili always comes out thick enough. Maybe the real issue is people aren't simmering it long enough or they're using too much liquid to begin with.

barbara8421d ago

skyler_lane83 says "it's not gonna ruin your whole chili" but I gotta ask - have you actually tried doing it your way AND the late-addition way side by side with the same pot? Because I used to be exactly like you, dumping beans in at the start for years, thinking it was fine. But when I finally tested it both ways on the same batch, the early beans were basically disintegrated mush while the late ones held their shape and gave each spoonful some actual texture. It's not about ruining the whole pot, it's about whether you want beans that taste like bean paste or beans that still taste like beans.