A tasty chili needs to have bold flavours and strong textures. The small, almost chewy, nodules of pork with the addition of slightly stringy oxtail (the real star of the dish) makes for a great mouth-feel. The slow burn of the spices and beans popping, the warmth working its way towards centre. The good chili is all these things.
Beans. Canned or dried? When it comes to cold preparations or hummus there's no question: start from dry. For chili, if the beans are thoroughly rinsed and soaked there is no reason to not use canned. The briny taste associated with canned beans will disappear during the cooking process. It's a matter of choice.
