The great American chili debate boils over this fall

The Chili Appreciation Society International sanctions nearly 400 contests across the United States, judging more than 15,000 cups of chili. The International Chili Society hosts another 150 to 200 cook-offs, the majority of which take place in the autumn months. With that many cauldrons of beef and sauce, there’s bound to be a little controversy, right?

There’s a lot more controversy than you might think. Beef, venison, chicken or pork? How hot is too hot? Whole tomato chunks? Canned or homemade? Pre-mixed spices or your unique blend? Beans or no beans? Depending on where in the country you live, the last one might surprise you. 

You may never have considered a world where people thought it was normal to eat chili with or without beans. But still the debate rages on. It even showed up as a plot point on the hit TV show “Yellowstone.”

Where did it come from?

Contrary to what many believe, Mexico did not have a hand in the creation of chili. In fact, street vendors from Texas crossed the border into Mexico to sell so-called bowls of red.

The history of chili is a bit of a muddled mess, with stories varying wildly. But the most consistent tale points to an origin from immigrants from the Canary Islands who were invited to San Antonio, Texas. The women mixed together a unique stew of meat, garlic, onions, cumin and chili peppers. Note: no beans yet. 

The flavor of home

“Everyone grew up with a version they think is ‘the right one.’ It’s personal. Once a dish connects to memory, people stop talking about ingredients and start defending identity,” explains Sean Blomgren, executive chef at The Lodge at Spruce Peak. “It’s built on what’s available. Texas made it all about beef and heat, the Midwest added beans to make it go further, and up North, it’s about warmth and heartiness. Every region made it their own, so no one’s wrong. They’re just different.” The secret ingredient to his chili: a splash of WhistlePig rye cooked into the base.

“It seems that each region of the country has their own recipe, ingredients, and tweaks they like to use on chili,” adds celebrity chef Robbie Shoults. “I think what makes it so loyal to us are the traditions and memories that take us back to the special times in our life, or maybe it’s an old family secret recipe that’s been with us for years.” He won’t share his secret, but does recommend his special spice blend, Real Texas Chili mix.

Beans or not

This is where the debate really gets spicy. Traditionalists would say that chili, with its Texas origins, has never had beans and never will. Technically, what defines a chili recipe is the two main ingredients: meat and heat. Everything else is optional. But not even all Longhorns agree.

“I was born and raised in Texas, and I say chili has beans! When I eat chili without beans, I feel like I’m eating spaghetti sauce or some sort of ground beef soup. In my opinion, the beans make it chili,” insists Gena Lazcano with Ginger Casa.

“I believe beans belong on the side and should be added into the chili by each person. Sometimes beans can be too starchy for my chili desire of the moment,” shares Pitmaster Erica Blaire Roby, founder and owner of Blue Smoke Blaire BBQ. She also reveals she adds grated baker’s chocolate and cinnamon to her chili.

Cheerful Cook founder Maike Corbett disagrees. “Beans are a must! Whether it’s vegetarian, chicken or beef, beans make it hearty. My own classic chili has a touch of sugar to bring out the tomato flavor and balance the heat of cumin and chili powder.”

The argument over adding beans or keeping your dinner a traditional beanless chili will continue to rage, as neither side can be convinced. Whether you add legumes or not, there are still plenty of variations you can sample.

The right recipe

“You can use different types of meat, such as ground beef, stew meat, ground turkey, venison or you can even make it vegetarian. Seasonings vary as well as the heat level,” points out Shoults.

“To me, chili is actually ‘chile.’ At our restaurants, which honor the authentic flavors, aromas, spices and recipes of the Santa Fe, New Mexico area of the country, we stay true to the Southwestern version of this beloved dish, which, because of its key ingredient, is actually spelled chile,” says Chef Arturo Franco Camacho, culinary director at Geronimo Tequila Bar and Southwest Grill.

“Leaning into this region, our buffalo steak chile includes a meat that many people are not familiar with but is lean, meaty and delicious, combined with black beans, Chimayo chiles, coming to us directly from a farm in New Mexico, and aged cheddar … real chile does not come down to beans or no beans, the kind of protein, or cheese or no cheese, but instead, the authenticity of the ingredients and importance of the peppers,” he concludes.

Karen Kelly, of Seasonal Cravings, has her own unique approach to chili. “I always use fire-roasted diced tomatoes because they give the chili a smoky, slightly sweet, earthy flavor that can’t be beat. Cinnamon, which is a hallmark ingredient in Cincinnati-style chili, balances the acidity of the tomatoes and adds a subtle warmth and sweetness. And when I’m craving something extra cozy, I’ll add diced sweet potatoes. They bring a subtle sweetness that makes turkey chili even more comforting.”

Chef John Pannell, at Recteq, shares, “For me, the ultimate chili recipe will always include a thicker than stew consistency, meat, beans and the most important ingredient: Smoke. Whether you create a slow-simmered brisket chili or traditional ground beef, cooked over-the-top style, the hint of smoke added from cooking with a wood-fired grill makes all the difference in the final result.”

“America’s obsession with chili runs the gamut: with the addition of cinnamon in Cincinnati, to Oklahoma, where they skip the tomato and the beans, to Texas-style chili con carne, or Illinois Tavern Style with a hint of beef tallow. Every bowl of chili is special and unique, and worth a taste,” adds his colleague, Chef Greg Mueller, director of culinary innovation at Recteq.

“The secret ingredient in my chili is unsweetened cocoa powder,” shares Robin Donovan from All Ways Delicious. “It gives the saucy base a deep, rich flavor. No one would ever guess there’s chocolate in it, but it works its magic just the same.”

“I like to add North African spices into my chili. It brings out the earthy nature in chili instead of just heat,” says Roby. “I also like to add lime zest right before serving chili because it brightens up each layer.

Putting a lid on it

The ongoing disputes in the chili world will likely continue unabated. Thankfully, few folks come to blows over beans versus no beans. Just be careful getting between the beef-versus-venison chili camps. That’s probably why there are so many chili cookoffs across America. But there is something we all can agree on: at least this battle is a delicious one.

Bella Bucchiotti is a freelance writer with a passion for adventure, delicious recipes and authentic storytelling. Through xoxoBella and social media, she shares vibrant travel experiences, mouthwatering dishes and everyday moments that inspire connection.