Chasens Chili Hollywood Nostalgia Recipes

CHASEN'S CHILI (HOLLYWOOD NOSTALGIA RECIPE)

Steps:

• Cook dry beans according to package directions.
• Stir the tomatoes with juice into the cooked beans, and simmer 5 minutes over medium-high heat, stirring occasionally.
• Heat the oil in a large skillet and saute the bell pepper for 5 minutes.
• Add the onion, reduce the heat to low, and cook about 15 minutes until tender, stirring frequently.
• Stir in the garlic and parsley; add this mixture to the beans.
• Using the same skillet, melt the butter and saute the beef and pork, in two batches, if necessary, until browned. Drain.
• Add meat to the bean mixture along with the chili powder, salt, pepper to taste and cumin.
• Simmer mixture, covered, for about an hour.
• Uncover and cook to the desired consistency, about 5 minutes.
• The chili should not be too thick.
• Skim off excess fat and serve.

CHASEN'S ORIGINAL CHILI RECIPE

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.