Chasens Chili Recipes

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CHASEN'S FAMOUS CHILI



Chasen's Famous Chili image

Looking for a hearty dinner made using Muir Glen™ tomatoes? Then check out this Chasen's chili loaded with pinto beans, ground beef and pork.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h30m

Yield 10

Number Of Ingredients 14

1 cup dried pinto beans, sorted, rinsed
3 cups water
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes
1 tablespoon vegetable oil
2 cups chopped red bell peppers
2 cups chopped onions (2 large)
1/4 cup chopped fresh Italian (flat-leaf) parsley
2 cloves garlic, finely chopped
1 1/4 lb ground beef round
1/2 lb lean ground pork
3 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground pepper

Steps:

  • In 4- to 5-quart Dutch oven, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain.
  • Add 3 cups water to beans. Heat to boiling; reduce heat. Cover; simmer 1 hour 30 minutes or until beans are tender. Stir in tomatoes; cook 5 minutes.
  • Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook bell peppers and onions in oil 8 minutes, stirring frequently, until tender. Add parsley and garlic; cook 1 minute. Add beef, pork, chili powder, salt, cumin and pepper; cook 8 minutes, stirring occasionally, until beef and pork are thoroughly cooked.
  • Stir meat mixture into bean mixture. Heat to boiling; reduce heat. Cover; simmer 30 minutes.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Fiber 7 g, Protein 22 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg

CHASEN'S CHILI



Chasen's Chili image

This recipe was printed in the "Arizona Republic" newspaper when Chasen's closed its doors. Chasens was a Hollywood hangout. Elizabeth Taylor liked this chili so much that when she was on a movie set out of the country, she would have them ship it to her on location.

Provided by James Craig

Categories     Meat

Time 2h30m

Yield 3 quarts

Number Of Ingredients 13

1 1/4 cups pinto beans
3 cups cold water
5 cups canned tomatoes
2 tablespoons vegetable oil
4 cups chopped onions
4 cups chopped green peppers
2 tablespoons chopped garlic
1/2 cup chopped parsley
4 ounces butter
3 1/2 lbs ground beef, coarsely ground
1/2 cup chili powder
1 1/2 teaspoons ground black pepper
2 teaspoons cumin

Steps:

  • Pour the beans in a saucepan and cook until tender, adding water if necessary Heat the oil in the skillet, add the peppers and onions and cook until the onions are translucent.
  • Add the garlic and parsley.
  • Heat oil and butter in a pot large enough for all the ingredients.
  • Add the beef and cook about 25 minutes, stirring to break up the lumps.
  • Add the chili powder and cumin about halfway through the cooking process.
  • Add the peppers and onions to the meat.
  • Add the tomatoes, salt, and pepper.
  • Simmer for 60 minutes, stirring often.
  • Add the beans and water and continue cooking for an additional 30 minutes.
  • Skim off fat.
  • Serve with sour cream, chopped onions, shredded cheddar cheese and crackers.

Nutrition Facts : Calories 1864.9, Fat 124.2, SaturatedFat 52.6, Cholesterol 441.1, Sodium 1576.9, Carbohydrate 78.4, Fiber 25.8, Sugar 25.3, Protein 116.2

NORA EPHRON'S CHASENS CHILI



NORA EPHRON'S CHASENS CHILI image

Categories     Soup/Stew     Bean     Pork     Tomato     Super Bowl     Quick & Easy     Simmer

Yield 10-12 people

Number Of Ingredients 14

2 pounds ground chuck, ground big if possible
1 pound ground pork
red pepper chopped
1 green pepper chopped
3 cups chopped onion
2 cloves smashed garlic
3 TB oil
1 stick butter
1 35 oz.can crushed San Marzano tomatoes
4 15 oz. cans pinto beans
2/3 cup chili powder
2 TB cumin
2 tsp. cayenne pepper
salt and pepper

Steps:

  • Drain beans and rinse. Put into a large casserole with the can of tomatoes. (Remove basil if there's basil.) Heat for a few minutes. Heat oil and gently cook peppers. When soft add onions and gently cook. Add garlic for a minute or so. Add all to tomatoes. Melt half the butter and cook the beef and pork until no longer raw. Add spices and stir. Add to the tomato mixture and add the rest of the butter. Cook about thirty to forty five minutes, covered, over low heat.

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Total Time 3 hrs 22 mins
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  • Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
  • Add 3 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender. Stir in tomatoes; cook 5 minutes.
  • While beans cook, heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add bell pepper and onion; cook 8 minutes or until tender, stirring frequently. Add parsley and garlic; cook 1 minute. Add ground round and remaining ingredients; cook 8 minutes or until browned, stirring to crumble. Add meat mixture to bean mixture. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
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