Question 1

Can I make this in a slow cooker?

Accepted Answer

Yes. Brown the beef with the onions, peppers, garlic, and spices on the stove first. Transfer to the slow cooker with tomatoes, broth, and beans. Cook on low for 6–8 hours or high for 3–4 hours. Season to taste at the end.

Question 2

What beans work best?

Accepted Answer

Kidney and pinto beans hold their shape and add a classic texture. Black beans work too, but they can be softer. Using two types keeps things interesting.

Question 3

How do I thicken chili naturally?

Accepted Answer

Simmer uncovered to reduce. You can also mash a small scoop of beans and stir them in, or add 1 tablespoon of fine cornmeal and simmer a few minutes.

Question 4

What is chili with beans actually called?

Accepted Answer

Chili with beans is actually called "chili con carne with beans" or simply "chili," as the standard American version typically includes kidney beans, pinto beans, or black beans along with meat and spices. In contrast, purists refer to bean-free versions as "Texas chili" or "chili con carne," though both styles are widely enjoyed across the United States.

Question 5

What is the difference between Texas chili and regular chili?

Accepted Answer

The difference between Texas chili and regular chili is that Texas chili contains no beans and focuses on chunks of beef, chilies, and spices for an authentic, meat-forward dish, while regular chili typically includes beans, ground beef, tomatoes, and a variety of vegetables. Texas chili also tends to be thicker, spicier, and more concentrated in flavor, reflecting the state's traditional cowboy-style cooking methods.