So, do you drain kidney beans before adding to chili? Yes, almost always. Unless you’re doing a super-thick, slow-simmered chili that needs the extra starch, rinsing is your friend. It’s a tiny step that makes a big difference.
But hey, cooking is about experimenting. Try it both ways, and see what your taste buds say. The coolest part about chili? There’s no wrong answer—only delicious discoveries. Now go make that pot, and don’t stress the small stuff.
Happy simmering, friend.
