…con papad, since I ran out of tortillas :D
There’s a common misconception in Texas that it isn’t chili if it has beans.
I feel sorry for those people, since it’s clearly better with beans. Looks delicious.
And corn. The little sweet bursts of the corn just adds a whole dimension of delicious to a chili.
I like adding in some pickled onions, too. They’re very easy to make and add a nice bit of sourness.
Diced and then steeped in apple cider vinegar + brown sugar for 30 minutes?
I just slice them into strips and put them in rice wine vinegar. They’re good to go after about 30 minutes, but they stay good for a long time in the fridge.
They’re also great if you toast them on a bun with a slice of swiss cheese then add mustard/mayo; a nice and easy pickled onion sandwich.
Did you make those? Nice!
I did, but not the dough, bought them ready to drop in oil. Takes literally seconds to make…
Interesting choice to go with garbanzos over kidney beans. I never would have thought of that.
Though, I’d probably mash the garbanzos a bit with a potato masher in order for them to blend in better. That’s an old reliable I’ve been using for years.
I just ran out of kidney beans, but chickpeas work great. I like to leave them whole, for a bit of texture, though.
The texture will remain, actually, at least using most types of potato mashers I’ve seen. With something like beans, you cant turn them in to mush no matter how hard you use the tool. You’re mainly just breaking the beans up in to smaller chunks.
In bean dishes, I find it works really well to ‘mash’ about half the beans, leaving the others intact. This results in the bean fragments better able to absorb whatever flavors and spices you have in the dish, producing a more complex dish, with an interesting ‘mix’ of bean types and textures.
Looks delicious!
From the thumbnail, I thought this had candy corn in it 🤣
😱
