Beans Belong in Chili — And It’s Time We Admit It

Op-Ed by Justin “MrJayCam” Campbell | Equalized Outdoors

As temperatures finally begin to fall across the country, a familiar ritual returns with the cold: warm meals, heavy crockpots, and an age-old argument rising from deer camps, kitchens, and tailgates everywhere. Once again, America is divided over a simple question — do beans belong in chili?

For reasons no one can fully explain, this country has managed to sustain a low-grade cultural cold war over a bowl of meat, peppers, and spices. And as a Texas transplant myself, I’ve heard every version of the “no beans” argument you can imagine. While we debate politics, property taxes, and public land access, nothing stirs people up quicker than the idea of adding a bean to a pot of chili.

Ask a native Texan and they’ll clutch their chest like you just insulted their grandmother’s cornbread recipe. “No beans,” they insist, “or it’s not chili.” I say this with all due respect to my adopted home state—but let’s be honest. The “no beans” stance is about as rigid as a frozen ladder stand. And every winter, quietly, proudly, behind closed kitchen doors, millions of people ladle out chili with beans like it’s the most natural thing in the world.

So let’s settle it right now: Beans absolutely belong in chili.And not only do they belong—they make chili better.

History Isn’t a Rulebook

Chili purists love to lean on history. They’ll point to early Texas chili con carne, which was essentially meat, fat, and dried chile peppers cooked cowboy-style. That’s where it started. But history is not a mandate, and food—like the outdoors—evolves. If we were still living by “historical accuracy,” I’d be editing this by firelight, trying to trap a squirrel for dinner.

Tradition matters. But so does taste. And the modern chili bowl has room for a little innovation.

Beans Add What Meat Alone Can’t

Anyone who cooks knows that chili is about depth, texture, and balance. Beans bring all three. They stretch a pot—important in a world where groceries feel more expensive every season. They add body. They hold flavor. And they turn chili from a spicy, meat-only stew into a full, comforting, feed-the-whole-family meal.

Pretending beans don’t improve chili isn’t “traditional.”It’s just being stubborn.

Flavor Isn’t a Religion

Some folks treat chili rules like they’re written into the Constitution. But chili isn't a sacred text; it’s a canvas. Smoke your peppers. Add beer. Use venison instead of beef. Serve it over rice if that’s how you grew up.

But banning beans? That’s not culinary purity. That’s culinary insecurity.

The best chili isn’t about following strict doctrine—it’s about what hits right after a long day in the woods, warms you at camp, and disappears before you can go back for seconds. And for most of us, beans help make that happen.

Let the Chili Record Show

Outdoor culture loves a good argument—Ford vs. Chevy, fixed blade vs. mechanical, Bottomland vs. Edge. But on this one, I’m planting my flag:

Chili with beans is still chili.Chili without beans is an option—but chili with beans is a masterpiece.

And if we’re being brutally honest?Chili without beans isn’t chili — it’s just a hot dog topping.

You don’t have to cook it my way. You don’t have to like beans in yours. But if you’re out here claiming that beans “don’t belong” in chili at all?

That’s not tradition.That’s pride.And the beans deserve better.