Chasen's Famous Chili
Description
This secret chili recipe is from Chasen’s Restaurant in Hollywood, CA. Liz Taylor, J. Edgar Hoover, Eleanor & Franklin D. Roosevelt all considered it the best chili in the world.
Ingredients
1/2 lb. dry pinto beans
water
28 oz. can diced tomatoes, in their juices
1 large green bell pepper, chopped
2 T. vegetable oil
3 c. coarsely chopped onions
2 cloves garlic, crushed
1/2 c. fresh parsley, chopped
1/2 c. butter
2 lb. beef chuck, coarsely chopped into one quarter to one half inch chunks(the best center-cut beef chuck, completely trimmed of fat)
1 lb. pork shoulder, coarsely chopped
1/3 c. Gebhardt's chili powder
1 T. salt
1 1/2 t. pepper
1 1/2 t. Farmer Brothers ground cumin or cumin seed
Directions
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Rinse the beans and pick out and discard debris. Place beans in a Dutch oven with water to cover. Boil for 2 minutes; remove from heat. Cover with lid; let stand 1 hour. After 1 hour, drain and discard the liquid.
Rinse beans again. Add just enough fresh water to cover the beans. Bring to a boil; reduce heat; simmer covered, for 1 hour or until tender. Stir in tomatoes and juices; let simmer 5 minutes.
In the meantime, in a large skillet, saute bell pepper in oil for 5 minutes. Add onion; cook until tender, stirring frequently. Stir in garlic and parsley. Add mixture to bean mixture. Using the same skillet, melt butter; saute beef and pork chuck until browned; drain. Add to bean mixture along with chili powder, salt, pepper and cumin.
Bring mixture just to a boil; reduce heat; simmer, covered, for 1 hour. Uncover; cook 30 minutes or to desired consistency. Chili should not be too thick. It should be somewhat liquid but not runny like soup. Skim of excess fat and discard.
Serve.
The owner of the restaurant, Dave Chasen (1899-1973), said that it was best when reheated.