https://en.wikipedia.org/wiki/Chili_con_carne#Beans
Beans
Beans, a staple of Tex-Mex cuisine, have been associated with chili as far back as the early 20th century.[19] The question of whether beans belong in chili has long been a matter of contention among chili cooks. While it is generally accepted that the earliest chilis did not include beans, proponents of their inclusion contend that chili with beans has a sufficiently long history to be considered authentic.[20] The Chili Appreciation Society International, an organization that mainly operates in Texas, United States, specified in 1999 that, among other rules, cooks in their competitions are forbidden to include beans in the preparation of chili for official competition—nor are they allowed to marinate any meats.[21] Small red or pink common beans are commonly used for chili, as are black beans, black-eyed peas, kidney beans, pinto beans, great northern beans, or navy beans.
Most commercially prepared canned chili is offered in two varieties, with or without beans.[22] Some U.S. manufacturers, notably Bush Brothers and Company and Eden Organic, also sell canned precooked beans (without meat) that are labeled "chili beans"; these beans are intended for consumers to add to a chili recipe and are often sold with spices added.