beansThe main mass of chili is its beans. Yeah, I know, when you are flush, it is OK to look down on beans and go with a straight-meat chili. But that isn’t for most of the time. Beans are good for you, cheap , high fiber, all kinds of good stuff.
First thing you got to do with your prep beans is to go over them and pull out all of the broken pieces. These can impart a crappy taste to your beans(the picture above is what came out of a two-pound batch of prep beans).
So, after you sort out all the cull beans and rinse them off. Soak them for at least 24 hours in the fridge. Dump off the water after the soak and rinse them off well. Then they are ready to go into the sauce mix that you will be making in the next installment