Скачать или смотреть Fast chunky chili

On a whim, I tried to use a super-efficient approach to chili...just throwing everything raw into a pot, including the formed ground beef, and covering it and letting it go. When I took off the cover after 35 minutes or so, the beef was still formed into a block and stuck together...needed serious breaking up. This wasn't necessarily a bad thing, because I liked the bigger chunks when eating it, reminding me of the chili I ate as a kid.

It looked a little liquid deprived, and I could've added more broth, but efficiency means doing less stuff, so I did nothing. As it turned out, this emphasized the meat forward style. (Maybe I'm rationalizing?)

I added cooked pinto beans to the pot for the last 5 minutes on the stovetop. And, after turning off the heat, I added fresh cabbage--partly because I had a lot of fresh cabbage in the fridge--and partly because it added color.

At first taste, it was rough... Chunky yet funky--bitter, in an unpleasantly rustic way. I let it sit in the pot for a couple of hours and, wo, the flavor deepened. I mean, like, wonderfully. On this score...forget efficiency: Let time work. The smoked paprika came forward quietly and nicely. Tasty tomato. A piece of bread with butter and a beer worked as complements.

Ingredients
. chopped yellow onion (1/2)
. chopped celery (1 stalk)
. chopped carrot (1 stick)
. chopped Roma tomato (2)
. chopped jalapeno (1/8)
. chopped roasted mini bell pepper (3)
. chopped garlic (3 cloves)
. 8 oz tomato sauce
. dry seasonings nuked with grapeseed oil: 2-3 tsp chili powder, 1~ tsp smoked paprika, 1~ tsp basil, 1~ tsp garlic powder.
. beef broth
. 1 pound ground beef
. 1 tsp kosher salt (needed a bit more salt than this)
. spaghetti
. garnished with fresh cilantro and lime slices.