The science of chili

In mid-December, Central Florida was experiencing a cold snap, and I decided to make chili. I had the canned tomatoes and chopped green chilis and the soy meat crumbles for the recipe, and I had all the ingredients for cornbread, a must whenever I made it.

Once I checked my pantry, however, I realized I was out for canned beans. No problem! I had been meaning to use up the dried red kidney beans tucked away for a while.

What I quickly realized that the “while” was at least 9 years. Yes, as evidenced by its Price Chopper label, I had brought the beans with me when we moved here in 2015. Meanwhi...