Chasen’s Restaurant Chili
Description
Chasen's was a famous restaurant near Beverly Hills that was frequented by stars like Liz Taylor. It's no longer there, but you can still enjoy their famous chili. And since cooler weather is right around the corner, you'll want a great chili recipe. This
Ingredients
½ lb. dried pinto beans
4 (14.5 oz.) cans fire roasted diced tomatoes (NOT drained)
2 large green bell peppers, ribs and seeds removed, chopped
2 large Hatch Chili peppers, ribs and seeds removed, chopped (substitute jalapeños if desired)
2 T. vegetable oil
2 large white onions, chopped
2 large cloves garlic, minced
½ c. chopped fresh parsley
½ c. unsalted butter
2½ lb. ground beef (80-85% lean)
1 lb. ground pork
⅓ c. chili powder
2 t. salt
1 - 2 t. freshly ground black pepper
1½ t. ground cumin
1½ t. seasoned salt ( like Adobe, Accent or Lowry's)
1 t. ground cayenne pepper
2 T. tomato paste
garnish with green onion slices and shredded cheese, if desired
Directions
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Rinse and sort dried pinto beans removing any debris. Place beans in a 7-8 quart soup pot; cover with cold water by at least one inch; cover with a lid; soak overnight.
When ready to cook, drain; lightly rinse beans; place back in the pot. Cover with fresh water by at least two inches. Heat on medium; bring to a boil. Lower heat to a simmer; cook until the beans are tender, but not soft, about 45 minutes. Add water if needed during cooking to keep most beans covered.
Add the undrained canned diced tomatoes; cover pot with a tight fitting lid; reduce heat to low.
In a large skillet, warm oil over medium heat. When shimmering, add green peppers; sauté 5 minutes; add onion; cook until tender, stirring often. Push peppers and onions aside making a hole in the center of the skillet. Add garlic; sauté 30 seconds. Pour the pepper mixture into the beans; add the parsley.
Return skillet to the heat; add butter; when melted add ground beef and pork; cook, breaking meat into large chunks until cooked through. Immediately drain meat in a colander so that it doesn't dry out; return meat to the skillet. Add chili powder; sauté about 5 minutes or until meat is coated in chili powder.
Add cooked meat to the pot with the beans along with salt, pepper, cumin, seasoned salt, cayenne and tomato paste. Add a little water if necessary to ensure all ingredients are wet.
Cover; simmer , but do not boil chili for 1 hour, stir occasionally taking care not to smash the beans.
Remove lid; simmer 30 minutes.
Serve chili garnished with sliced green onions and shredded cheese, if desired.