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Chili tastes are highly personal, often inflexible and loaded with preconceptions — the political party of culinary offerings “I don’t disagree with anyone’s chili,” Robb Walsh, a Texas food historian, the author of “The Tex-Mex Cookbook” and a restaurateur, told The Times “If you are making a one-pot meal and you want to put beans in it, that’s fine
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Ring in Chinese New Year with this traditional vegetarian dish.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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