Chili with beans vs without, my pantry taste test verdict

I made two batches last Sunday using the same brand of canned tomatoes and spices, one with kidney beans and one without. The bean version stretched to 6 bowls versus 4 for the plain one, and it actually tasted heartier with the same two cans of chili starter. Anyone else found that adding beans is the cheapest way to make a can of meat go further, or do you think it waters down the flavor?

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sagea8819d ago

Isn't it funny how the same trick that stretches chili applies to soup, stew, and basically any leftover you've got in the fridge?