They’re almost always canned beans here. It depends on the specific bean as to whether they are drained or not. Lima beans and lentils are about the only dried legumes we regularly consume and neither goes into our chili.
Just dump them in, juice and all.
Seems like the juice helps give some liquid without watering it down.
Since I like very thick chili it seems to work out well.
And always use multiple types of beans for a more interesting look/taste.