{"id":2629,"date":"2013-09-25T09:16:17","date_gmt":"2013-09-25T16:16:17","guid":{"rendered":"http:\/\/thatrecipe.com\/blog\/?p=2629"},"modified":"2022-09-12T10:07:32","modified_gmt":"2022-09-12T17:07:32","slug":"chasens-chili-and-cornbread","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/chasens-chili-and-cornbread\/","title":{"rendered":"Hearty Chasen's Chili with Beans was a Celebrity Favorite"},"content":{"rendered":"\n

Chasen's Chili recipe allegedly from the\u00a0famous Chasen's Restaurant<\/a> in Hollywood, CA.<\/p>\n\n\n\n

\"bowl<\/figure>\n\n\n\n

Back in the 1970's my mother got a copy of this recipe. The recipe claimed that it was the same one that Elizabeth Taylor and Richard Burton had flown to them on the set of Cleopatra.<\/p>\n\n\n\n

The restaurant and the chili are part of Hollywood history. Whether this is actually the recipe or not is another matter. My guess is it is probably just an urban legend. <\/p>\n\n\n\n

But the chili is still delicious.<\/p>\n\n\n\n

Through the years Mom and I both made modifications to make it healthier and easier using modern appliances<\/a> (slow cooker or pressure cooker) without losing any of the taste.<\/p>\n\n\n\n

No matter how we make it, we always serve this with Cast Iron Skillet Cornbread<\/a>.<\/p>\n\n\n\n

Chili with Beans or without Beans<\/h2>\n\n\n\n

The chili at Chasen's, and this recipe, are made with beans. Some people prefer their chili without beans. In Texas, beans in chili are taboo.<\/p>\n\n\n\n

Do you, Boo! Don't like chili with beans? Leave them out and add more meat.<\/p>\n\n\n\n

Ingredients for Chasen's Chili<\/h2>\n\n\n\n

Beans <\/strong>- the original recipe called for pinto beans, but you can swap kidney beans or red beans if you prefer.<\/p>\n\n\n\n

Ground beef and pork<\/strong> - the recipe calls for a combination of both beef and pork. You can use all of one or the other. But, the combination of the two adds depth of flavor.<\/p>\n\n\n\n

Bell peppers<\/strong> - any color is fine, or use multiple colors<\/p>\n\n\n\n

Onion <\/strong>- yellow onion would be the choice here, but you could also go with white or sweet onions.<\/p>\n\n\n\n

Salad oil and butter<\/strong> - hey, it was the 1970's liberal use of butter and generic \"salad\" oil. I use a tablespoon or so of olive oil to saut\u00e9 the veggies and that's it.<\/p>\n\n\n\n

Spices and herbs<\/strong> - Fresh parsley, garlic cloves, chili powder, cumin, salt and pepper.<\/p>\n\n\n

<\/div>
\n \n<\/div>\n\n\n
<\/div>\n
\"bowl<\/div>\n\n

Recipe<\/h2>

<\/p><\/div>\n

<\/div>\n\n\n\n
<\/div>\n\n\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n\n\n\n \n<\/div>\n\n\n\n\n
\n\t
\n \t\n\t\t\n <\/div>\n
\n \n\t\t\n <\/div>\n<\/div>\n\n

Ingredients
<\/div> <\/h3>
  • \u00bd<\/span> pound<\/span> pinto beans<\/span><\/li>
  • 5<\/span> cups<\/span> canned tomatoes<\/span><\/li>
  • 1<\/span> pound<\/span> green bell pepper<\/span> (chopped)<\/span><\/li>
  • 1 \u00bd<\/span> tablespoon<\/span> salad oil<\/span><\/li>
  • 1 \u00bd<\/span> pound<\/span> onions<\/span> (chopped)<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic<\/span> (crushed)<\/span><\/li>
  • \u00bd<\/span> cup<\/span> parsley<\/span> (chopped)<\/span><\/li>
  • \u00bd<\/span> cup<\/span> butter<\/span><\/li>
  • 1 \u00bd<\/span> pound<\/span> beef chuck<\/span> (course or chili grind)<\/span><\/li>
  • 1 \u00bd<\/span> pound<\/span> lean ground pork<\/span><\/li>
  • \u2153<\/span> cup<\/span> chili powder<\/span><\/li>
  • 2<\/span> tablespoons<\/span> salt<\/span><\/li>
  • 1 \u00bd<\/span> teaspoon<\/span> pepper<\/span><\/li>
  • 1 \u00bd<\/span> teaspoon<\/span> ground cumin seed<\/span><\/li><\/ul><\/div><\/div>\n\n

    Instructions
    <\/div> <\/h3>
    • Wash beans and soak covered in water overnight.<\/div><\/li>
    • Simmer beans covered in water until tender. Add tomatoes and simmer 5 minutes. Saut\u00e9 green pepper in salad oil 5 minutes. Add onion; cook until tender, stirring often.<\/div><\/li>
    • Add garlic, parsley. Melt butter and saut\u00e9 meat for 15 minutes. Add meat to onion mixture, stir in chili powder and cook 15 minutes. Add this to beans and add spices. Simmer covered for 1 hour. Cook uncovered 30 minutes. Skim fat from top.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n\n\n\n\n
      <\/div><\/div><\/div>\n\n\n

      Until next time, happy eating
      ~Audrey<\/p>\n","protected":false},"excerpt":{"rendered":"

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