Over decades of evolution, this is how the bean game in my chili (always dry beans, and without draining off the water) looks:
1) a handful of lentils - they break down quickly to add thickness, and nail down the bass end of the flavor spectrum
2) two handfuls of black beans - adds another layer of flavor, and darkens the chili to make those tomato chunks glow real purty
3) three handfuls of pinto beans - gives it a solid middle, in substance and taste
4) one handful of red kidney beans - they won't be completely softened when it's ready to serve, but that becomes a nice texture against the chunks of beef
* and save a 3/4-cup of chopped onions until about 15 minutes before serving time (if still simmering) to add yet another surprise texture and flavor.
I laughed when I saw all the chili posts! This weekend I asked myself the same question: "Is it too soon for chili?"