Given the background description of some cooking related query, summarize the question into a title

Input: Consider Input: I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn (I'm in Ohio and sweet corn is getting good right now). My least favorite part of making and eating chili is the beans; I hate selecting them and pick around them in my bowl. (I will probably also be using chiles en adobo, serranos, and roasted jalapenos/tien tsin as my pepper trinity.)The only ones I do actually like are black beans. What would your recommendations be for a good bean, both in choice and preparation to pair with the ingredients above? (Please include other ingredients or flavors to incorporate in the comments.) I want it to be dark and mysterious; typically I name things first and then build them up from there and this one I'm calling Bear's Den Chili (hopefully that will be a note to start you off with).

Output: Bean selection for a chili recipe

Input: Consider Input: I usually cook Chicken curry in pressure-cooker so that it gets done fast. I usually get advice for expert cooks that its better to cook it in a pan on low heat. But I don't really find a great deal of difference in the taste? If we marinate the chicken well in advance, does cooking in a pan slowly really make the dish more delicious?

Output: Cooking Chicken in Cooker Versus Pan?

Input: Consider Input: All,Recently we moved house, and took it as an excuse to ditch a bunch of old and dying roasting pans.We kept some glass trays (suitable for cooking in) though, and have ended up using them for just about all our oven cooking. On the top I still use either the steel covered copper bottomed things or cast iron cookware, but in the over it's mainly the glass.Everything seems to turn out just fine - am I missing something? Committing a heinous sin I've somehow forgotten? Do I need to run back to buying some proper metal roasting trays?
Output: Can I roast in glass?