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

Steps

1. 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.
2. 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.
3. Add the undrained canned diced tomatoes; cover pot with a tight fitting lid; reduce heat to low.