While it is generally accepted that the earliest chilis did not include beans, proponents of their inclusion contend that chili with beans has a long enough history to be considered authentic.[15] The Chili Appreciation Society International specified in 1999 that, among other things, cooks are forbidden to include beans in the preparation of chili for official competition—nor are they allowed to marinate any meats.[16] 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.