What do you use in a recipe if it calls for chili beans?

"Chili beans" is a pretty general term, so it's helpful to have more context to give you the most accurate advice.

Here are some things to consider:

* What kind of chili are you making? A hearty chili will need different beans than a lighter chili.

* What flavor profile are you aiming for? Some beans are more earthy (like black beans), while others are more mild (like kidney beans).

* What's your texture preference? Some beans hold their shape well (like pinto beans), while others break down into a saucier texture (like black beans).

Here are some common chili bean options:

* Kidney beans: A classic choice for chili, they offer a mild flavor and firm texture.

* Black beans: Earthy and flavorful, black beans add a nice texture to chili.

* Pinto beans: These beans have a slightly sweet flavor and hold their shape well, making them good for chunky chili.

* Chili beans: This is a pre-cooked bean option that's often seasoned and can be a convenient shortcut.

* Other beans: You can also use other beans, like chickpeas, white beans, or even lentils, depending on your preferences.

Here are some tips for using chili beans in a recipe:

* Rinse the beans before using them. This removes excess starch and sodium.

* If using canned beans, drain and rinse them. This prevents the chili from being too salty.

* Add the beans towards the end of the cooking process. This will prevent them from getting mushy.

If you could tell me more about the recipe you're making, I can give you more specific recommendations.