On Mon, 15 Jul 2019 09:09:06 -0700 (PDT), A Moose in Love
> wrote:

>On Monday, July 15, 2019 at 10:06:25 AM UTC-4, Cindy Hamilton wrote:
>> On Monday, July 15, 2019 at 9:17:38 AM UTC-4, A Moose in Love wrote:
>> > On Sunday, July 14, 2019 at 2:12:14 PM UTC-4, songbird wrote:
>> > > Julie Bove wrote:
>> > > ...
>> > > > You don't want to cook them for an hour like that. You need to boil for a
>> > > > minute then soak for an hour, then cook. If you cook them for an hour
>> > > > first, they could lose their shape.
>> > >
>> > > i have some small firm beans that won't blink at being
>> > > cooked for 2-3hrs. i use them in chili most of the time
>> > > because them being firm like that can stretch the meat
>> > > further - they taste just fine.
>> > >
>> > >
>> > > songbird
>> >
>> > I often wonder why the Texas chili 'experts' often say that chili should not have beans in it. I love beans in my chili, not only to stretch the meat, but I think the addition of beans makes a better chili.
>>
>> Because the dish is "chile con carne". Chiles with meat. No mention
>> of frijoles.
>>
>> Cindy Hamilton
>
>That doesn't matter. It also has onions, garlic, tomatoes in it. It doesn't have to be mentioned. How about chile con carne con frijoles.

If you want to cook chili or for that matter brisket Texas style, then
you cook it as expected there. Or at any chili cooking contest, you
follow the rules. Otherwise, cook it the way you like it.