Recipe from the cookbook Chasen's - Where Hollywood Dined, by Betty Goodwin, published by Angel City Press, 1996.
Writing to Dave Chasen, owner of Chasen's Restaurant: "The chili is so good. All gone now. Please send me ten quarts of your wonderful chili in
dry ice to 448 Via Appia pignatelli. - Love and kisses, Elizabeth Taylor." -
Elizabeth Taylor, on location in Rome, 1962
Learn about the history and legends of
Chili, Chili Con Carne, and also more of Linda's great
Soup, Stew, and Chili Recipes.
Chasen's Famous Chili Recipe:
Yields: serves many
Prep time: 20 min
Cook time: 1 hr 30 min
dry pinto beans
1 (28-ounce) can diced
1 large green bell pepper
2 tablespoons vegetable oil
3 cups coarsely-chopped
1/2 cup parsley
1/2 cup butter
2 pounds beef chuck
, coarsely chopped*
1 pound pork shoulder
, coarsely chopped*
1/3 cup Gebhardt's chili powder
1 tablespoon salt
1 1/2 teaspoons
1 1/2 teaspoons Farmer Brothers ground cumin
* Chasen's used the best beef chuck, center cut, trimmed completely of fat. The restaurant used a special meat grinder,
but for the home cook, meat chopped into one-quarter to one-half-inch chunks is much better than ground meat for this chili.
** Sometimes cumin seed is used in place of the ground cumin. It's a matter of personal preference.
Rinse the beans, picking out debris. Place beans in a Dutch oven with water to cover. Boil for two minutes. Remove from heat. Cover and let stand one hour. Drain off liquid.
Rinse beans again. Add enough fresh water to cover beans. Bring mixture to a boil. Reduce heat and simmer covered, for one hour or until tender.
Stir in tomatoes and their juice. Simmer five minutes. In a large skillet, sauté bell pepper in oil for five minutes. Add onion and cook until tender, stirring frequently.
Stir in the garlic and parsley. Add mixture to bean mixture. Using the same skillet, melt the butter and
sauté beef and pork chuck until browned. Drain. Add to bean mixture along with the chili powder, salt, pepper and cumin.
Bring mixture to a boil. Reduce heat. Simmer, covered, for one hour. Uncover and cook 30 minutes more or to desired consistency.
Chili shouldn't be too thick - it should be somewhat liquid but not runny like soup. Skim of excess fat and serve.
NOTE: You can freeze this chili for several months. When reheating refrigerated leftover or frozen chili,
add a few tablespoons of water to regain proper consistency.