Elizabeth Taylor's Favorite Recipe -- Chasen's Chili

Chasen's restaurant, founded by vaudeville performer Dave Chasen in December 1936, was located on the border of West Hollywood and Beverly Hills. It quickly became a favorite dining spot for the rich and famous, including Hollywood legends such as Humphrey Bogart, Marilyn Monroe, Cary Grant, Walt Disney, Clark Gable, Kathryn Hepburn, and Marlon Brando to name a few. For years Chasen's hosted the official Academy Awards dinner party, cementing its place in Hollywood history. Former actor and president Ronald Reagan proposed to his wife Nancy in a booth at Chasen's, which is now on display at the Reagan Presidential Library. Frank Sinatra, Jimmy Stewart, Groucho Marx and Alfred Hitchcock also had dedicated booths there -- an honor for the restaurant's most devoted regulars.

Chasen's became famous early on for Dave's secret chili recipe, which was kept a closely guarded secret until his passing in 1973. (Eleanor Roosevelt, wife of President Franklin D. Roosevelt, famously asked him for the recipe and was politely refused. He shipped her a complimentary quart instead.) Dave himself would make a large batch of chili every Sunday, then freeze it for serving throughout the week. While actress Elizabeth Taylor was filming Cleopatra in 1963, she couldn’t bear to live without it. She had multiple large shipments of Chasen's chili flown 6,000 miles from Los Angeles to Rome, carefully preserved on dry ice.

As luck would have it, my next-door neighbor's mother, Ruth Carnesale, used to work in the office of Chasen's iconic Hollywood restaurant. She got the recipe directly from the kitchen and typed it on 3x5 index cards. I love that it came directly from Chasen's, and I have to tell you, it's as good as the hype! I served it with their suggested toppings and a side of Southern style cornbread.

This is not a hot, Mexican-style chili. The spice level is mild, but with intense flavor. My friends who remembered Chasen's chili loved it, and my husband declared it the best chili he's ever had.

• pinto beans -- a tender bean with a creamy texture (use dry beans, not canned beans.)
• canned tomatoes -- petite diced are the right size and available year round.
• vegetable oil - flavorless oil to cook the onion and green pepper in. Don't use olive oil - it adds the olive flavor to the chili.
• large green bell pepper - green bell pepper is mild and slightly sweet, adding subtle flavor.
• yellow onions - they add flavor and get sweeter the longer they cook.
• garlic -- a couple garlic cloves add a boost of seasoning without overpowering it.
• chopped parsley -- has a bit of a peppery taste and adds color to the dish.
• butter -- adds flavor to the meat while cooking.
• ground chuck -- 80% lean beef is juicy and rich.
• ground pork -- sweeter and more tender than beef, it adds depth to the flavor of chili.
• chili powder -- a blend of spices that adds mild heat without overpowering the dish.
• salt -- adds seasoning.
• black pepper -- adds a bit of spiciness.
• cumin seed -- adds a smokey flavor to the chili.
• Accent - a flavor enhancer that deepens the savory taste.
• sweet onion -- served on top, adds crunch and a bit of sweetness to the chili.
• oyster crackers -- served on top, adds crunch and soaks up the excess liquid.

Many articles have referenced Gebhardt's as the brand of chili powder Chasen's used. I used it, and it was fantastic.

You need to plan this meal at least a day ahead (preferably two), because the beans require overnight soaking. Also allow plenty of time on serving day, as it will take several hours to cook. If you really want to be authentic to Chasen's, make the chili and let it sit in the refrigerator overnight like Dave Chasen did. It tastes best the next day, after the flavors have a chance to meld together.

1. Begin by rinsing the pinto beans in water and removing any that look bad. Then put them in a large pot to soak overnight.
2. Bring the beans to a simmer and cook until tender for a couple of hours. Add tomatoes and cook a few minutes more.
3. When the beans are almost ready, sauté bell pepper in oil in a large nonstick skillet, and then add onion. After the onion is cooked add the garlic and parsley. Cook another minute or two then set aside.
4. In a large pot or dutch oven, sauté all the meat in melted butter until browned. Add onion mixture to the meat, then stir in chili powder.
5. After cooking a few minutes, add beans and spices to the pot. Simmer uncovered for 1-½ hours. Skim excess fat from the top and serve with diced onions and crackers.

When I am replicating a recipe, I want to do everything I can to experience the original flavor. The following techniques and products will get you as close to the original as possible.

• Cook the pinto beans in the water they were soaked in. The water will add a lot of flavor to the chili.
• Do not pressure cook or quick soak the beans. You will not get the flavorful, long-soaking water for the chili that way.
• Get course ground meat for a heartier texture -- ask the butcher for "chili grind."
• Use diced, organic canned tomatoes and organic produce for the freshest flavor.
• Use Gebhardt's Chili Powder; reportedly the one that Dave Chasen insisted on for his chili. It's also said that he used Farmer's Brothers Cumin in the recipe.
• Use ground chuck (80% or 85% lean) as the recipe calls for to get the best flavor. And don't forget to cook it in butter and not oil for an incredible richness.
• Don't overload the chili with too many toppings. The recipe recommends some chopped onion (I used sweet onion) and crackers (I used traditional oyster crackers.) Normally I add shredded cheddar cheese and sour cream to chili. But after trying this recipe, I realized it doesn't need these items to lessen the heat (the chili is mild) and they would have overpowered it rather than letting the irresistible flavor shine through.