Do I Drain Beans for Chili

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Let’s be honest. Sometimes you’re hangry, tired, and the colander is dirty. You just want to dump the whole can in and call it dinner. I’ve been that person. No judgment.

If you do that, your chili will be saltier and a bit gluey. It won’t be bad. It just won’t be great. And you deserve great chili.

Do You Drain Beans For Chili? Should You Or Not? - Miss Vickie

So here’s my unofficial rule: if you’re making chili from scratch (browning meat, toasting spices, sweating onions), you’ve already put in the work. Don’t skip the two-second drain.

But if you’re assembling chili from leftover Taco Tuesday and a can of stewed tomatoes? Go ahead, skip the rinse. No one will know. I won’t tell.

The one bean you should never drain

Wait—are you using chili beans in sauce? You know, the ones swimming in a tomato-and-spice gravy? Then do not drain them. That’s free flavor.

Those beans are already seasoned partners in crime. Dumping them out would be sacrilege. Just pour the whole glorious mess in.

But for plain kidney, black, or pinto beans? Drain. Rinse. Repeat. It’s the grown-up move.