CHILI.The FAMOUS CHASEN's RECIPE, LOVED by LIZ.

Nancy J. Patrykus

By
@Finnjin

It is a fact, Liz would order it frozen and shipped to her in Rome while she was filming CLEOPATRA!
Shipping it cast $100.00 then.
Jack Benny would order 12 quarts at a time. He and many other stars loved that chili.
The famous CHASENS RESTAURANT was opened in 1936 and closed in 1995. IT Was host to many of the famous stars OF the time.
A lunch would be around $60.00, and dinner over $100.00
I wonder what the chili cost!
I hear there is a CHASEN RECIPE BOOK with many of his recipes for sale, check the internet,if interested
Now you can eat like a star, with this famous chili recipe.


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Comments:

Serves:

15-1 cup servings

Prep:

1 Hr

Cook:

3 Hr

Method:

Stove Top

Ingredients

1/2 lb
dried pinto beans
2=16 oz
cans of crushed tomatoes
1 lb
green bell peppers,.. cored, seeded and coarsley chopped
1-1 /2 Tbsp
vegetable oil
1-1/2 lb
onions, ...coarsley chopped
2 clove
garlic, .... crushed
1/2 c
parsley,.... finely chopped
1/2 c
butter (1 stick)
2-1/2 lb
chuck steak....cut into small pieces
1 lb
lean pork.......cut into small pieces
1/2 c
chili powder
2 tsp
salt
1-1/2 tsp
black pepper
1-1/2 tsp
ground cumin

Directions Step-By-Step

1
Rinse beans.Place in a large bowl add enough water to cover them by 2 inches. Soak overnight.
The next day place beans and soaking water in a large, heavy pot. Then simmer, covered, until tender, about40 minutes.
Add tomatoes and simmer for 5 minutes.
2
In a large skillet,over medium heat, saute green peppersin veg oil for 5 minutes.
Add onions and cook, stirring frequently, until tender, about 10 minutes..Add garlic and parsley.
Remove from heat and pour into a large bowl.
3
In the same skillet, melt butter over medium heat.
Brown the chuck and pork pieces, stirring occasionally, for 15 minutes.Stir in chili powder and reserved onion mixture.. Cook for 10 minutes.
Add meat and onion mixture. Season with salt pepper and cumin. Simmer, covered, for 1 hour.
Remove cover and cook 30 minutes longer.
Skim any fat off the top. You could serve now.
BUT Chasen would let it cool, then covered
and put in the cooler...overnight,for the flavors to blend.
Like we do spaghetti or stews, always better the next day!
4
*NOTE:Often Chasen would enter the restaurant to o
versee the cooking, and then would add his
"SECRET INGREDIENT"...1/2 cup of KAHLUA!
Like some of us, add COCOA to our chili!
**If you want to, use ground beef and pork.
***CREDITS:Liz picture from: VilliageVoice.com
Spice picture:from: Cookslight.com
CHASEN'S CHILI pic.from:dearoldhollywoodblogspot.com
..........Nancy...10/20/12

About this Recipe