This chili is the best we’ve ever had! It is my Dad and his partner, Bob’s, adaptation of the original recipe found in “Chasen’s-Where Hollywood Dined”. Rumor has it that Elizabeth Taylor, while on location in Rome in 1962, wrote the following note 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.”
Rinse the beans well and drain through a colander, set aside.
Using a large deep skillet or pot, melt the butter and sauté the beef chuck and pork shoulder until browned, remove from pot and set aside. (beef and pork may be sautéed together or separately).
Using the same pan, add oil and sauté the bell pepper for five minutes.
Add onion and cook until tender, stirring frequently.
Stir in tomatoes and their juice. Simmer five minutes.
Stir in the garlic and parsley.
Add beans and mix.
Add meats and mix.
Add chili powder, salt, pepper and cumin and mix.
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 – if need be add some water. It should be somewhat liquid but not runny like soup. Skim of excess fat and serve.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: enough for a crowd
Ingredients
Chili
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2–15oz cans of SW Kidney Beans
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Water
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1 (28-ounce) can diced tomatoes in juice
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1 large green bell pepper, chopped
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2 tablespoons vegetable oil
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3 cups coarsely-chopped onions
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2 cloves garlic, crushed
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1/2 cup parsley, chopped
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1/2 cup butter
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2 pounds high quality beef chuck, well trimmed and coarsely chopped
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1 pound pork shoulder, well trimmed and coarsely chopped
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1/3 cup Gebhardt’s chili powder
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1 tablespoon salt
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1 1/2 teaspoons pepper
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1 1/2 teaspoons ground cumin
Garnish Suggestions
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Sour Cream
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Grated Cheese
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Scallions
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Parsley
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Cilantro
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Onions
Instructions
Chili
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Rinse the beans well and drain through a colander, set aside.
-
Using a large deep skillet or pot, melt the butter and sauté the beef chuck and pork shoulder until browned, remove from pot and set aside. (beef and pork may be sautéed together or separately)
-
Using the same pan, add oil and sauté the bell pepper for five minutes.
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Add onion and cook until tender, stirring frequently.
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Stir in tomatoes and their juice. Simmer five minutes.
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Stir in the garlic and parsley.
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Add beans and mix.
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Add meats and mix.
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Add chili powder, salt, pepper and cumin and mix.
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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 – if need be, do add some water. It should be somewhat liquid, but not runny like soup. Skim off excess fat and serve.
Notes
Serving Suggestions: Fantastic simply garnished using suggestions above with a side of corn bread, or serve with burgers or hot dogs.
Chasen’s used the best beef chuck, center cut, trimmed completely of fat. Meat should be chopped into one-quarter to one-half-inch chunks.
Cumin seed may be used in place of the ground cumin.
The original recipe calls for dry beans, because we made this dish in Aspen (high altitude) making it difficult to cook dry beans well, we used canned and think they are just as delicious, and require far less prep. (We highly recommend “SW” brand as they are firm).
Adapted From | Chasen’s-Where Hollywood Dined
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