Three-bean Chili

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Lima beans + beanstop 1% of all pairs
   Smell alikestrong
   Cooked together156 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

2. Kidney beans + lima beanstop 1% of all pairs
   Smell alikestrong
   Cooked together34 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

3. Onion + garlictop 1% of all pairs
   Smell alikestrong
   Cooked together29,058 recipes

   Shared aroma: furaneol (caramel, strawberry).

4. Beans + tomatotop 1% of all pairs
   Smell alikestrong
   Cooked together2,713 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

5. Kidney beans + beanstop 1% of all pairs
   Smell alikestrong
   Cooked together364 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ground beef

Provides the meaty base and savory flavor that the chili is built on.

Red kidney beans

Add firm texture and body, holding their shape through long slow cooking.

Lima beans or butter beans

Add creamy texture and bulk to the chili.

Great northern beans

Add mild flavor and soft, tender texture to the chili.

Tomatoes

Supply liquid and acidity that build the sauce and balance the richness of the beef.

Tomato sauce

Adds moisture and a smooth, thick base for the chili.

Swap the kidney beans

How well each one fits the dish's main ingredients (beef, onion, garlic, lima beans, beans, tomato, sauce):

1. Chickpeafits better
2. Lentilsfits about as well
3. Black-eyed peafits about as well
4. Kidney beansthe original

Fit is the average pairing score against beef, onion, garlic, lima beans, beans, tomato, sauce. Candidates are from the same food group and used in at least 100 recipes.