Chasen's Chili recipe allegedly from the famous Chasen's Restaurant in Hollywood, CA.
Back in the 1970's my mother got a copy of this recipe. The recipe claimed that it was the same one that Elizabeth Taylor and Richard Burton had flown to them on the set of Cleopatra.
The restaurant and the chili are part of Hollywood history. Whether this is actually the recipe or not is another matter. My guess is it is probably just an urban legend.
But the chili is still delicious.
Through the years Mom and I both made modifications to make it healthier and easier using modern appliances (slow cooker or pressure cooker) without losing any of the taste.
No matter how we make it, we always serve this with Cast Iron Skillet Cornbread.
Chili with Beans or without Beans
The chili at Chasen's, and this recipe, are made with beans. Some people prefer their chili without beans. In Texas, beans in chili are taboo.
Do you, Boo! Don't like chili with beans? Leave them out and add more meat.
Ingredients for Chasen's Chili
Beans - the original recipe called for pinto beans, but you can swap kidney beans or red beans if you prefer.
Ground beef and pork - the recipe calls for a combination of both beef and pork. You can use all of one or the other. But, the combination of the two adds depth of flavor.
Bell peppers - any color is fine, or use multiple colors
Onion - yellow onion would be the choice here, but you could also go with white or sweet onions.
Salad oil and butter - hey, it was the 1970's liberal use of butter and generic "salad" oil. I use a tablespoon or so of olive oil to sauté the veggies and that's it.
Spices and herbs - Fresh parsley, garlic cloves, chili powder, cumin, salt and pepper.
- ½ pound pinto beans
- 5 cups canned tomatoes
- 1 pound green bell pepper (chopped)
- 1 ½ tablespoon salad oil
- 1 ½ pound onions (chopped)
- 2 cloves garlic (crushed)
- ½ cup parsley (chopped)
- ½ cup butter
- 1 ½ pound beef chuck (course or chili grind)
- 1 ½ pound lean ground pork
- ⅓ cup chili powder
- 2 tablespoons salt
- 1 ½ teaspoon pepper
- 1 ½ teaspoon ground cumin seed
- Wash beans and soak covered in water overnight.
- Simmer beans covered in water until tender. Add tomatoes and simmer 5 minutes. Sauté green pepper in salad oil 5 minutes. Add onion; cook until tender, stirring often.
- Add garlic, parsley. Melt butter and sauté meat for 15 minutes. Add meat to onion mixture, stir in chili powder and cook 15 minutes. Add this to beans and add spices. Simmer covered for 1 hour. Cook uncovered 30 minutes. Skim fat from top.
Until next time, happy eating