Oh my goodness over the years I have made so many different versions of one chili recipe or another. Some good, some bad, some okay, this is pretty durn good a “do over” meaning it was good enough to make again and again. I had a friend give me this recipe. This recipe is the one Elizabeth Taylor loved from the restaurant name Chasens’s in West Hollywood. She would even have this chili flown in from all over just for her. Okay can chili be that wonderful? I mean really, if I had something “flown in” this would not be it? This is a good recipe for chili and since it is the big game Super Bowl Sunday what better thing can you make than chili…right? Thanks, Theresa!
Chili
1/2 pound dried pinto beans
water
1 – 28oz can diced tomatoes in a jar
1 large green bell pepper chopped fine
2 tablespoons butter
3 cups chopped onion
2 cloves garlic minced
1/2 cup parsley chopped
1/2 cup butter
2 pounds of beef chuck chopped coarsely
1 pound pork shoulder chopped coarsely
1/3 cup Gebhardt’s chili powder
1 tablespoon salt
1 1/2 teaspoon fresh ground pepper
1 1/2 teaspoon Farmer Brothers Ground Cumin
Chasen’s used the best beef chuck, center cut trimmed completely of any fat. The restaurant used a special meat grinder but, for home use I chopped the meat into one quarter inch chucks.
The chili powder and cumin I found on line at of all places Amazon. Many grocery stores do have this brand if not you can use what ever you have. The brands (Gebhardt’s and Farmer Brothers) I have found do make a small difference in the taste.
Rinse beans and pick out any debris. Place beans in a dutch oven with water to cover. Boil for 2 minutes. Remove from heat. Cover and let stand for 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 30 minutes.
In a large skillet Saute bell pepper in butter for five minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley then add to bean mixture. Add tomatoes to bean mixture.
In same skillet melt butter and saute beef and pork until browned, once browned add to bean mixture along with the chili powder, salt, pepper and cumin.
Bring mixture to a boil and reduce heat and simmer covered for 1 to 2 hours. I place everything in the chock-pot and cook for about 3 + hours. This version is not as thick as some I have seen. We love to add all the things seen above. Frito’s, avocado, cilantro, lime, cheddar cheese, sour cream, tomatoes, jalapenos, rice and green onions….maybe a little hot sauce. Enjoy
GOOoo.. Giants !!
You mention “1/3 Gebhardt’s chili powder” but you don ‘t mention whether it is a cup, T., or t. Or what. Can you clarify that for me? Thank you.
Greg…..Thanks, I see that wow missed that one! It is cup went back and corrected above. Her recipe calls for 2/3 cups, I have tried it and it is just a little to much so I cut back by half. If you try let me know your thoughts.
Have a great day…Angie
Elizabeth Taylor’s favorite Chili Recipe print it out for Frank.
Does anyone have the recipe for Chasens Corn Bread?
here’s a link to chasen’s chili and their cornbread:
http://thatrecipe.com/blog/2013/09/25/chasens-chili-and-cornbread/
here’s a link to chasen’s chili and their cornbread:
http://thatrecipe.com/blog/2013/09/25/chasens-chili-and-cornbread/
Love It
Great chili recipe! I featured it in a RecipeLion blog post this week. http://www.recipechatter.com/chili-recipes-last-all-season/
Emily….thanks! Wow you made my day ! Thanks for the interest in my little ole blog! Happy Thanksgiving! Smiles, Angie
I want to make 2 gallons of this receipt. What would be the amounts. Thank You Kindly
2 gallons would be 2 recipes or 2 batches of this recipe. One batch makes a little more than a gallon. Enjoy! Angie
I’ve had Chasen’s recipe for about 40 years. It is the only chili I make.
Does anyone know where to buy Gebhardt’s chili beans? I live in Cleveland, Ohio.
Joseph, it is Gebhardt’s chili “powder” I have found it on Amazon. Not sure you could find it in Ohio? I will say I have used regular chili powder and it comes out great. Let us know where you locate it…enjoy, Angie
I’ve made Chasen’s Chili for years and this is not the recipe I have. Mine calls for cinnamon sticks and that makes a huge difference. Also there is no pork in it.
Jane…you are welcome to post your recipe here if you wish…I am completely fine with it…I am sure others would enjoy seeing a different version than the one I have. Hard to believe but, we lived near there when I was a kid. Smiles, Angie
I have this ancient recipe somewhere. I do not recall the chili powder being 1/3 cup. That seems awfully high.