BubbaBob > wrote:
> (Steve Pope) wrote:
>> Another thing to keep in mind is that acidity (including
>> tomatos) will prevent beans from cooking.
>>
>> This is in fact why you can cook a batch of chili for
>> a really long time without the beans turning to mush.
>So will salt.
Hmm... maybe, but not to the extend acid does. I generally
add salt to a pot of beans about 10 minutes before it's done
and they will continue to cook.
> But who would put beans in chile?
Protein source, if it's vegetarian chili.
> Or tomatoes?
I make a few types of chili; one is based on beans, tomatoes,
and dried chili powders of various sorts (pasilla and New Mexico,
usually). I rather like it.
Steve