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Elizabeth Taylor’s Favorite Chili Recipe

February 2, 2012 by Angie 17 Comments

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 !!

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Filed Under: Recipe Index, Soup Tagged With: Angie's, Angie's Southern Cooking, Angie's Southern Kitchen, Appetizer, Atlanta Food Blog, Chasen's, Chili, Elizabeth Taylor, Entertaining, Food Stylist, New Food Blog Atlanta, recipe, soup

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Last reply was November 14, 2018
  1. AvatarGreg howells
    View March 22, 2013

    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.

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  2. AngieSarrisAngieSarrisreplied:
    View March 22, 2013

    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

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  3. AvatarHenry S. Bromley,3rd
    View December 13, 2013

    Elizabeth Taylor’s favorite Chili Recipe print it out for Frank.

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  4. AvatarTehya
    View December 29, 2013

    Does anyone have the recipe for Chasens Corn Bread?

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  5. AvatarWendyreplied:
    View December 30, 2013

    here’s a link to chasen’s chili and their cornbread:
    http://thatrecipe.com/blog/2013/09/25/chasens-chili-and-cornbread/

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  6. AvatarWendy
    View December 30, 2013

    here’s a link to chasen’s chili and their cornbread:
    http://thatrecipe.com/blog/2013/09/25/chasens-chili-and-cornbread/

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  7. AvatarJohn Mencheski
    View April 22, 2014

    Love It

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  8. AvatarEmily Racette
    View November 24, 2014

    Great chili recipe! I featured it in a RecipeLion blog post this week. http://www.recipechatter.com/chili-recipes-last-all-season/

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  9. AngieAngiereplied:
    View November 24, 2014

    Emily….thanks! Wow you made my day ! Thanks for the interest in my little ole blog! Happy Thanksgiving! Smiles, Angie

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  10. AvatarRussell Calemmo
    View January 11, 2015

    I want to make 2 gallons of this receipt. What would be the amounts. Thank You Kindly

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  11. AngieAngiereplied:
    View January 12, 2015

    2 gallons would be 2 recipes or 2 batches of this recipe. One batch makes a little more than a gallon. Enjoy! Angie

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  12. AvatarLarry
    View August 31, 2015

    I’ve had Chasen’s recipe for about 40 years. It is the only chili I make.

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  13. AvatarJoseph LaGrassa
    View October 26, 2015

    Does anyone know where to buy Gebhardt’s chili beans? I live in Cleveland, Ohio.

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  14. AngieAngiereplied:
    View October 26, 2015

    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

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  15. AvatarJane Meade
    View May 19, 2016

    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.

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  16. AngieAngiereplied:
    View May 19, 2016

    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

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  17. AvatarJudith Smalley
    View November 14, 2018

    I have this ancient recipe somewhere. I do not recall the chili powder being 1/3 cup. That seems awfully high.

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angieHello ~ well let me start by saying I am not a writer. This I know….but, I do love to cook. I love to try new foods, new restaurants and any thing to do with food. Read More...

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