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Lana Mihajlović posted an update
Level:
Scoolinar
“Spice Me Tender”
A love story between chili heat and honeyed charm, layered with bold Tex-Mex flavor.
In the kitchen, it all began with a whisper. The onion wept over the fate of the carrot, while the red pepper danced seductively in the hot oil. Then came the cherry tomato, a small red seducer, bursting with juiciness and secrets. Corn played its golden jazz, and the beans, full of history and silence, exhaled a breath of Mexico. Ground beef, once ordinary, surrendered to the current, changing form and purpose. In the pan, a chaos was born… one that smelled of home and distant lands.
Parmesan fell like a snowstorm in the desert, sudden and deliberate. Chili awakened the heart, and a drop of honey reminded that every fire holds its own tenderness.
Beneath it all, basmati breathed. Like a monk in the temple of flavor, white and slender, witness to every sigh and cry from the pot… it absorbed everything, knowing that without it, nothing had foundation.
In the end, the dish wasn’t served. It was revealed. Like a truth written on the tongue, warm and piquant, ready to satisfy not just the hunger of the stomach, but the emptiness of the soul.
Sussan Estela Olaya, Beatriz Torija and 2 others6 Comments-
Level:
Scoolinar
Chili con carne… me encanta… y hace tanto que no lo como 😋😋
…hasta aquí llegan esos compases de jazz y los aromas de tu cocina 🤎
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Level:
Scoolinar
@beatriztorijagmail-com I’m glad you liked it! 😊 Although it’s not exactly classic Chili con carne, I tried to keep those signature spices and flavors. Hopefully, there will be more ‘jazzy beats’ in the kitchen soon!
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Scoolinary Team
What a beautiful and well-told story! I loved how you brought each ingredient to life. And the photo has that Tex-Mex touch that’s always so comforting.
Thank you, Lana, for sharing it! I was wondering ,what kind of beans do you use? I’ve seen some versions made with black beans like yours, and others with red kidney beans. Have you ever tried it with both varieties?
Now I’m craving this kind of dish… they’re so heartwarming! ❤️
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Level:
Scoolinar
@sussan_scoolinaryteam I’m so glad you enjoyed the story and the photo! 😊 As for the beans, I usually go with black beans for a bit of extra richness, but I’ve definitely seen and tried versions with red kidney beans too. You’re absolutely right… dishes like this are always so comforting and heartwarming! ❤️
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Level:
Scoolinary Team
Wow… this post is pure culinary poetry 🔥🌽✨
Not only does your chili look rich, vibrant and layered with textures, but the storytelling? My kind of friend!. The contrast between the silky basmati and that saucy, spiced medley feels just right — comforting yet bold. Visually, the colors pop beautifully and the photo captures the creaminess and heart of the dish.
If this was a “revelation,” I’m curious — what part of the process surprised you the most while cooking?
Please tell me you’re writing a food memoir next. 🙌
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Level:
Scoolinar
@undefined I love that you felt the textures and the story behind the dish. That’s exactly the kind of connection I hope for when I cook and share.
What surprised me most while making it? Honestly, how therapeutic the whole process felt. I started cooking just to get something warm on the table, but somewhere between stirring the spices and layering the ingredients, it turned into this little moment of calm and creativity. A quiet kind of magic.And now that you mention it… a food memoir? Don’t tempt me… I just might! 😉
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