I’ve cooked up (ha!) a dish which I realize is almost exactly like your standard chili:
Tomato chunks (only a little, though)
Green pepper (and some orange bell pepper for color)
Crushed Cheez-its to absorb the rest of the fat
Spices: pepper, red pepper, habaneros, chili powder.
Besides the spices, they are added in that order (that’s important because otherwise they’d be over or underdone)
Except, and here’s the big difference, it is pan-fried instead of slow cooked. Tonight I plan on adding a tiny portion of chili beans to the mixture to make it even more like chili. My question is, I know that when you make standard chili, you start the ground beef before the chili beans. But considering it will be on higher heat for a shorter period of time, when should I add the chili beans. I am thinking right AFTER the ground beef but before the celery or onions, because the chili beans have a lower surface to volume ratio than the other items and so might need more time to cook.
But considering the higher heat and shorter cooking time, should I start to fry them even before the ground beef? (I also add olive oil btw so they won’t burn right away [and use a higher grade beef than chuck so it won’t be overwhelmingly fatty tasting combined with the oil].)