It all started one day when I went to the cooking store and got a pressure cooker.
The idea is to toss in the ingredients and cap it. Cook it. Serve it.
I felt bad taking absolutely no care to break up the meat or even give it a mix before cooking. Will it turn out?
We started with rock-hard red beans. You can hear them hitting the metal bottom.
A couple pounds of freshly ground beef from the local meat store.
Salt, pepper, and chili powder go in next.
Two cans of tomatoes.
One can of sliced mushrooms.
One chopped onion, two chopped garlic cloves.
One quart of water -with one beef bullion cube disolved.
Half a pack of mashed potatoes mix - (for thickness).
I have done this same experiment with split pea soup, beef stew, cream of chicken rice soup, frijoles. This was the first one that was done with such disregard for cooksmanship.
If you take a look at The video, you will see that it was prepped and capped in a minute. The experimental part was to see if mixing was at all necessary for a good finished product.
The pot was set on a high flame, cooker set to "Pressure II" (15 p.s.i.) with the heat turned down when it reached operating pressure.
Pot was run under cold water at 45 minutes cook time, pressure dropped, and the concoction was opened on camera. Lots of mixing was required. It was difficult to believe that the beans would be done but they were.
Also intentional, this pot of chili was made with zero spiciness. The family ate small servings of chili with over twelve options to try as kickers, including siracha, habanero, jalapeno, wasabi, crushed red pepper, cayenne, and other 'aji' sauces bought locally. I think everyone found the flavor of their own choice by the end of the night.
Well done.