Elizabeth Taylor's Favorite Recipe -- Chasen's Chili
Hollywood's glamorous restaurant, Chasen's, was a favorite hotspot for movie stars, musicians, studio executives, and even presidents. Though their menu was extensive, they were renown for their world famous Chasen's chili.
Ingredients
- ½ lb. dry pinto beans
- 28 oz. can, diced tomatoes
- 14-½ oz. can, diced tomatoes
- 2 green pepper diced
- 1-¼ tablespoon vegetable oil
- 2 yellow onions diced
- 2 cloves garlic crushed
- ½ cup parsley chopped
- ½ cup butter
- 2-½ lbs ground chuck course grind
- 1 lb ground pork course grind
- ⅓ cup chili powder
- 2 tablespoon salt
- 1-½ teaspoon black pepper
- 1-½ teaspoon ground cumin
- 1-½ teaspoon Accent seasoning
- 1 chopped sweet onion optional for topping
- crackers optional for topping
- cornbread optional on the side
Instructions
- Rinse beans thoroughly, then put them in a pot covered by about an inch of water, and soak overnight.
- When beans are done soaking, simmer in the same pot and water, covered, until tender (approximately 1-½ to 2 hours).
- Add both cans of tomatoes to the beans and simmer for 5 minutes. Set aside.
- In a large skillet, sauté green pepper in vegetable oil for 5 minutes. Add onion and cook until tender, approximately 10 minutes, stirring frequently.
- Add garlic and parsley. Stir in and set aside.
- In a large pot or dutch oven, melt butter, then add the beef and pork and sauté until browned, about 15 minutes. Stir the onion mixture and chili powder into the pot with the meat. Cook on medium-low heat for 10 minutes. Add bean mixture and the remaining seasonings to the pot. Simmer, covered for 1 hour.
- Remove lid and continue cooking for 30 minutes. Skim any fat from the top.
- You can serve it immediately. If there is time, it is recommended to cover it and set it in the refrigerator overnight to let the flavors meld together. Simply reheat on the stovetop. If desired, serve with chopped onion and crackers or cornbread on the side.
Notes
Recipe Notes:
- 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.
- Serve with chopped onion, crackers, and/or homemade cornbread on the side, if desired.
Nutrition
Serving: 1cupCalories: 566kcalCarbohydrates: 32gProtein: 29gFat: 37gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 112mgSodium: 2252mgPotassium: 1260mgFiber: 10gSugar: 6gVitamin A: 3855IUVitamin C: 45mgCalcium: 143mgIron: 6mg
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