Chili originated in Texas in the 1800s, with many variations of evolving since then. A very simple chili recipe follows.
If using dried beans, you must to soak them for longer than 12 hours and then pre-cook them before using in a recipe such as this. Dried kidney beans will cause nausea, vomiting, and diarrhea unless they have been boiled briskly (a slow cooker will not suffice) for at least twenty minutes to destroy the very indigestible phytohaemagglutinin that they contain. They will then need another 60-90 minutes at a slow simmer to be tender. Tinned beans are already soaked and pre-cooked, and they therefore do not require such preparation before use in cooking.