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BY C&I Editors
February 9, 2022
We posed a very important question to our Facebook followers recently.
Help us settle a debate among the C&Istaff—do beans belong in chili? And what’s the best side to dip—cornbread, Fritos, or cinnamon rolls?
Here’s what they had to say.
“Mama always served a side of pinto beans for those who wanted to add them. And she always served cornbread.”
Valerie LanGford Best
“Yes, beans. I use a mix of black, red, kidney, and Great Northern beans. Either ground beef or ground venison. Elk is better than both, but hard to come by. I use tortillas or biscuits. One of my daughters prefers cornbread.”
Chani Atrieadies
“The official dish of the State of Texas: a bowl of red has no beans. Whatever you want to go with it—tortillas, cornbread, crackers. Enjoy!”
Gregory Barnhill
“Beans are a necessity and my nephew likes peanut butter on bread to eat with his chili.”
Karen Cunningham
“Beans, but leftovers go on spaghetti with tons of cheese.”
Diana Farnen
“Absolutely no beans! As a descendant of New Mexico-born women, no beans ever in our red chili. First preference is flour tortillas, then cornbread.”
Lorraine McAfee
“No beans for me! Fritos, onions, and topped with cheddar cheese.”
Scott Kasper Sr.
“Beans, of course—it’s the American way. Side: corn tortillas with butter!”
Joedy L. Linneman
“Dipping? All of the above. LOL! I have to say I never tried a cinnamon roll. Chili this weekend and I am going to try it.”
Patricia Baldwin
“To each their own. No debate about it.”
Laura Holt
From ourFebruary/March2022 issue
Photography: (Cover image) The Picture/Alamy Stock Photo; (Other) courtesy Courtney Pierce
Explore:Food & Drink
