#chili and beans

[noxis-sixon]

Very rare find of one of my most beloved ocs, Chili

[vesperyl]

to shadow: thoughts on chilidogs?

conclusion: they're ayt

[carrion-art]

Mandalorians have a system wide Tiingilaar competition, and it'd the only time you can get so many of them in one place without politics causing brawls

of course there are still the brawls and blood fueds caused by dissing clan recipes, and there's always a few attempts at seducing recipes out of people

the stew vs casserole debate is the equivalent to beans or no beans in chili

the prize is a solid beskar spoon, and bragging rights

[fattributes]

5-Bean Vegetarian Chili

[eat-love-eat]

Crispy Honey Chili Chicken

[boonalina]

LOOK AT HIM!! He's so freaking cute!

(New Sonic 3 teaser just dropped. Look at Shadow's little sassy pose! But, of course, I love them all! They're so cute just chilling watching a movie.)

Also, look at him eyeing the chili dog that Sonic probably bought for him but he originally refused and now he's having second thoughts:

"It could use some coffee beans..." -Shadow probably

[daily-deliciousness]

How to make the best chili ever

[cacturnia]

Chili Bean!

[morethansalad]

Tomato Beans (Vegan & Gluten-Free)

soft white beans simmered in a tangy, savory, and smoky tomato sauce, giving you a rich and hearty meal to serve over polenta or scoop up with crusty bread.

[najia-cooks]

فول مدمس فلسطيني / Ful mudammas falastini (Palestinian fava bean dish)

Fūl mudammas is a dish of boiled and mashed fava beans often flavored with spices, aromatics, herbs, and vegetables. It is commonly considered to have originated in Egypt before spreading throughout North Africa, the horn of Africa, and the Levant.

Ful is most typically eaten as a breakfast food with bread and raw vegetables, but may also be eaten for dinner. Parsley, mint, garlic, and lemon juice add freshness and zest to the base of hearty, earthy beans. Palestinian versions of the dish are often topped with a spicy دقة ("dugga") of chili pepper, lemon juice, and garlic.

Some researchers consider fava beans to be one of the "founder crops" of the Southwest Asia. A pile of about 2,600 charred fava beans (Vicia faba) discovered in a Neolithic site in Palestine suggests that fava beans were cultivated in the Lower Galilee about 6500 to 6000 B.C.E. The wild progenitor of these cultivated beans is still unknown.

فُول ("fūl") is likely, like many Arabic words, a borrowing from the Aramaic, in which פולא ("pōlā") means "fava bean." The Arabic would then yield the Coptic "ⲫⲉⲗ" ("phel"), "bean".

م��دَمَّس ("mudammas") is probably from مُ ("mu"), verb prefix, + د م س (d m s), a verb root related to hiding, burying, and storing. This may refer to a cooking method commonly used in rural areas of North Africa and West Asia: namely, burying an earthen pot containing beans or lentils and water alongside hot embers and leaving it for several hours, or overnight.

Notes:

The Coptic romanization scheme used is LOC (Library of Congress) 2014.

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Ingredients:

For the dish:

100g dried fava beans, soaked overnight

4 cloves garlic, grated or pounded

Juice of 1 lemon

2 Tbsp tahina (tahini)

1 tsp table salt, or to taste

1/2 tsp cumin

2 Tbsp good olive oil

Parsley, mint, or tomato, to top

For the dressing:

1/4 green bell pepper

1 green chili pepper

1 clove garlic

Juice of 1 lemon

Salt to taste

Instructions:

For the dish:

Cook fava beans in enough water to cover for about an hour, until very soft and breaking apart.

Mash beans, in their cooking water, to desired texture.

Mix in other ingredients.

For the dressing:

Combine all ingredients in a mortar and pestle, or blender, and process to desired texture.

To assemble:

Spread ful in a plate or bowl. Top with dressing, parsley, mint, or tomato, as desired. Serve warm or cold with khubiz al-kmaj, olives, green onion, and/or pickles.

[foodcravings]

Beef chili (recipe)

[shoku-and-awe]

10 ounces rice noodles or other noodles of your choice

1/2 cup vegetable or chicken broth

2 tablespoons oyster sauce

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon chili crisp, optional

3 tablespoons unsalted butter

6 to 7 cloves garlic, thinly sliced

4 green onions, sliced, for garnish

Cook the noodles in a large pot of boiling water per the package directions. If you are using rice noodles, make sure to stir them well as you add them to the pot so they don’t get stuck together. 

Meanwhile, in a small bowl, whisk together the broth, oyster sauce, soy sauce, honey, and chili crisp, if using. In a large skillet, melt the butter over medium heat. Add the garlic and sauté just until softened, 1 to 2 minutes. 

When the noodles are cooked through, use tongs to move them straight from the water to the skillet with the butter and garlic. Toss well to combine, then pour the sauce over. Toss again over medium heat until the noodles are well coated. If the noodles seem too dry, add additional noodle cooking water, 1 tablespoon at a time, to thin out the sauce. 

Serve, garnishing the noodles with the scallions. These garlic noodles store fine in the fridge for a few days, but they will get really firm and stick together. Add some water to loosen them up before reheating in a skillet or in the microwave.

[transparensies]

vegetables • tip jar

[fattributes]

Instant Pot White Chicken Chili

[slimeystimboards]

Sonadow Stimboard

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[vegan-nom-noms]

VEGAN WHITE CHILI (INSTANT POT)