I did, but not the dough, bought them ready to drop in oil. Takes literally seconds to make…

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.

Looks delicious!

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.

From the thumbnail, I thought this had candy corn in it