CHASEN'S ORIGINAL CHILI RECIPE
This is the stuff of which Hollywood legends are made. 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. Letter 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." - Elizabeth Taylor, on location in Rome, 1962
Provided by Tionia
Categories Pork
Time 1h20m
Yield 10 Cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- A secret ingredient added by a chef (after Dave Chasen stopped making the chili himself) is a quarter cup or 4 tablespoons of Kahlua liqueur. I heard someone won a chili championship with the recipe, including that addition.
- *Chasen's used the best beef chuck, center cut, trimmed completely of fat. The restaurant used a special meat grinder, but for the home cook, meat chopped into one-quarter to one-half-inch chunks is much better than ground meat for this chili. Alternatively, ask the butcher to put the meat through a "chili plate" ONE time - this is a very coarse grind, and works well for chili.
- ** Chasen's used Gebhardt's Chili Powder and Farmer Bros Cumin. Sometimes cumin seed is used in place of the ground cumin. It's a matter of personal preference. You might toast the seeds in a dry skillet, and crush them before adding to the recipe.
- Rinse the beans, picking out debris. Place beans in a Dutch oven with water to cover 2' above beans. Boil for two 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 five minutes. In a large skillet, sauté bell pepper in oil for five 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 of excess fat and serve.
- NOTE: You can freeze this chili for several months. When reheating refrigerated leftover or frozen chili, add a few tablespoons of water to regain proper consistency.
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Nevaeh Johnson
[email protected]This chili is delicious! I love the way the spices blend together. It's the perfect meal for a cold winter night.
Nasir Kabir
[email protected]This is the best chili I've ever had! The flavors are incredible and the beef is so tender. I will definitely be making this again.
Lindoh Goge
[email protected]This chili is amazing! It's the perfect comfort food. The beef is so tender and the spices are perfectly balanced. I love the smoky flavor from the chipotle peppers.
Corrie Van Aswegen
[email protected]I love this chili! It's so hearty and filling. The beef is tender and the beans are perfectly cooked. The spices are just right, not too spicy but still flavorful.
Malik Asif Awan
[email protected]Delicious! This chili is so flavorful and easy to make. I love the combination of beef and beans. It's the perfect meal for a cold winter night.
Muwanguzi Rebecca
[email protected]This is the best chili I've ever had! The beef is so tender and the spices are perfectly balanced. I love the smoky flavor from the chipotle peppers. It's the perfect comfort food for a cold night.
Mahdi Saleh
[email protected]This chili is amazing! The flavors are so rich and complex. I love the smokiness from the chipotle peppers. It's the perfect chili for a party or a casual weeknight meal.
Peter Mbati
[email protected]I made this chili for my family and they loved it! It was the perfect meal for a cold winter night. The beef and beans were so tender and the spices were perfect. I will definitely be making this again.
Rana Noman Akhtar
[email protected]This chili is easy to make and packed with flavor. The beef and beans are tender and the spices are just right. I served it with sour cream, cheese, and onions and it was a hit!
Thomas Bingham
[email protected]This chili is delicious! I love the smoky flavor and the way the spices blend together. It's not too spicy, but it has a nice kick to it. I will definitely be making this again.
Almina khatun
[email protected]I've made this chili a few times now and it's always a crowd-pleaser. The beef and beans are so tender and the spices are perfectly balanced. It's the perfect comfort food for a cold night.
Faizan Naveed
[email protected]This chili was a hit at my last party! Everyone loved the unique flavor and the perfect amount of spice. It was easy to make and didn't take long at all. Definitely a keeper!