For the Best-Ever Chili, Skip This Step

I'll never go back.

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Several years ago, while rushing to make a big pot of chili for dinner, I took a shortcut, skipping a step that’s found in most recipes. The result was the thickest, most flavorful chili I’ve ever made. And I’ve been doing it the same way ever since.

The step I skipped? Draining and rinsing the canned beans. I know, the liquid doesn’t exactly look appetizing, but I promise that it’s the key to better chili. Here’s why, and exactly how to get the tastiest results in your kitchen.

What Is Bean Broth?

That thick, translucent substance found in canned beans is known as bean broth, or sometimes aquafaba. It's simply the cooking liquid created during the simmering process. Like beef and chicken broths, it’s packed with flavor and nutrients. So, when you throw it down the drain, you’re missing out on an easy, budget-friendly chili recipe enhancer.

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What Does Bean Broth Add to Chili?

Beans, including pinto, black, and kidney varieties, are high in glutamate content, an amino acid that activates taste receptors on the tongue, triggering the perception of umami flavors like those you’d find in meats, cheeses, and fermented foods. When you mix the glutamate-rich bean broth with common chili ingredients, like tomatoes and spices, it creates a flavor explosion.

When beans are simmered, their naturally occurring starches are partially released into the cooking water. The starches then absorb the water, increasing its viscosity. Adding this bean broth to chili gives it a thick, creamy texture, allowing you to skip substitutes like cornstarch or masa that can alter the flavor profile. You can also mash a few of the beans in the pot for even thicker results.

How To Add Bean Broth to Chili

The great thing about this chili upgrade is that it’s so easy—all you have to do is not drain or rinse the beans. Just pour them straight into the pot and stir.

For me, that step comes in after the onion and garlic are softened, the meat is nicely browned, and the spices and tomato paste are thoroughly blended into the chili. Then, I pour in the beans, followed by canned diced tomatoes, which I do drain to avoid a soupy consistency.

All that’s left to do is simmer for about 45 minutes with the lid on, removing it during the last few minutes to allow any excess liquid to evaporate. Of course, the toppings are just as important—my family loves shredded cheddar cheese, sour cream, cilantro, and jalapeño peppers.

Read More: The 20 Best Chili Recipes Ever

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