Hearty chili serves as comfort food in many homes, and everyone has their own favorite recipe. Beans are one of the star ingredients in many versions, although some people prefer their chili without beans. Kidney beans are the most commonly used beans in chili, although many other types can be used as well. You can use canned beans for chili; or if you have time and want to reduce your expenses, soak dry beans for your recipe.
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Place the dry beans in a stockpot.
Cover the beans with water. Use 10 cups of water for every pound of beans you are soaking.
Place the covered pot in the refrigerator and allow it to soak for six to eight hours or overnight.
Remove the beans from the refrigerator.
Pour the beans and water into a colander or drainer in the kitchen sink to drain away the water.
Rinse the beans with cold water.
Fill a stockpot with water, using 10 cups of water for every pound of beans you plan to soak.
Turn on the stove and bring the water to a boil.
Add the dry beans to the boiling water and return the water to boiling.
Let the beans soak in the covered pot for two to three hours at room temperature.
Drain the beans in a colander or drainer and rinse with water.