This was inspired by a friend that presented me with a bowl of "authentic texas chili,"
over 20 years ago. It was ONLY ground beef, beans and rice. No sauce. No nothing.
Crazy! But it was great...

So, I was looking for something to cook, and remembered that dish.
Just celebrating the flavors of the basic ingredients. Bare-bones.

I didn't have any ground beef on hand (didn't care to thaw meat and grind any).
Instead, I put a 3 pound frozen chuck roast in a stew pot, covered with salted water.

I wanted to simmer it until falling apart tender. Simmered three hours. Not tender enough...
Put the whole thing in a tightly covered container in refrigerator... (meanwhile, already
was cooking our "real" dinner, turkey divan from leftover turkey...)

A few days later, took another crack at it. Meat back on stove to simmer...

Made some beans to go with it:
8 oz dry pinto beans, cover with water, bring to boil. Turn off heat, cover, wait 1 hour.
Drain, rinse, drain. Cover with salted water, add bay leaf, boil,
simmer 2 hours (watch the water level, don't let it dry out).

Ok. Shred the now-tender (cooked another 2 hours, same time as beans) beef with fork.
Add the beans and liquid (remove bay leaf).

Serve over rice. Photos show cooked basmati rice (the quickest step, just 30 minutes).

I achieved the goal, and will certainly prepare this dish again.
I probably would double the proportion of beans.
Only criticism is that the salt tends to concentrate from the beef, beans and rice.
And it is NOT a 30-minute meal; this is something that must be planned.
On the other hand, is a nice thing to make in cold weather.
The cooking aromas and added humidity are welcome in the house.
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