This is the stuff of which Hollywood legends
are made. Rumor has it back when Elizabeth Taylor was filming
Cleopatra in Rome she craved the chili made at Chasen's Restaurant
in Los Angeles so much that she was willing to pay $100 just
to have the order shipped to her. For years the recipe remained
a closely guarded secret. It was said the owner, David Chasen,
came to the restaurant every Sunday to privately cook up a batch
which he would freeze for the week, believing that the chili
was best when reheated.
1/2 pound dried pinto beans
1 (28-ounce) can diced tomatoes in juice
1 large green bell pepper, chopped
2 tablespoons vegetable oil
3 cups onions, coarsely chopped
2 cloves garlic, crushed
1/2 cup parsley, chopped
1/2 cup butter
2 pounds beef chuck, coarsely chopped
1 pound pork shoulder, coarsely chopped
1/3 cup Gebhardt's brand chili powder (no substitutes for authenticity)
1 tablespoon salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground cumin
- Rinse the beans, picking out the debris.
Place beans in a Dutch oven with water to cover. Boil for 2 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
5 minutes. In a large skillet sauté bell pepper in oil
for 5 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 off excess fat
Makes 10 cups or 6 main dish servings.