Don’t want to turn this into a chili thread, but I prefer to use dried pinto beans (never kidney beans, and never any kind of canned beans), beef or venison diced to about 1/4” and browned, some tomato sauce (no chunks of tomato for me), and season it as you prefer. I use several different types of chiles until it tastes like what I want. Simmer it for a few hours at least, or use a crockpot.
My mother was from Iowa, and made the very worst chili I have ever been forced to eat. Canned kidney beans, big slimy hunks of stewed tomato, almost without spices, it was truly horrible. I learned to make chili the way I like it as soon as I moved out.
I’m not a fan of kidney beans, either :-)
(And ‘chili thread’ is fine. It’s the perfect dish for the upcoming colder weather in much of the US.)
Anybody have a good cornbread recipe that doesn’t come out dry and crumbly???