Most of the time. I usually just smash 'em out while stirring the chili anyway. You can make a slurry with water out of it, too. Just have to evaporate it off longer.
For the record, here's my Yankee chili:
2 lbs. of cubed chuck roast (about 1" cubes)
4 charred, peeled, and chopped serrano chilis
2 charred, peeled, and chopped poblano chilis
2 charred, peeled, and chopped jalapeno chilis
1 large yellow onion, diced
4 cloves of garlic, minced
1 tablespoon ground cumin
1 tablespoon Mexican oregano
2 tablespoons Spanish paprika
1 tablespoon cayenne pepper
2 cups (roughly) beef broth
Salt and pepper to taste
3-4 tablespoons of chopped fresh parsley (flat-style)
Over high heat in a dutch oven, add some vegetable oil to cover the bottom and sear the chuck. Don't add too much at once, or else the beef won't brown properly. Transfer to a bowl as the beef browns.
Turn the heat down to medium low and sweat the onions until softened. Add garlic, the peppers (including seeds) and all the spices. Continue to cook, making sure not to burn the garlic for 5 minutes or so.
Add the beef broth, the beef, and turn the heat up to a simmer.
Let simmer with the lid off until the beef is fork tender, about an hour or so. Allow the beef stock to reduce till the stock is thick and rich, but don't allow the pot to get dry. Adjust seasonings.
Garnish wish parsley and serve with basmati rice, or noodles, or just plain by itself.