Cleopatras Favorite Chasens Chili Recipes

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

Ingredients

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

CHASEN'S ORIGINAL CHILI RECIPE

Chasen's Original Chili Recipe image

This is the stuff of which Hollywood legends are made. When Elizabeth Taylor was filming Cleopatra in Rome she craved the chili made at Chasen's Restaurant in Los Angeles so much that she was willing to pay $100 just to have the order shipped to her. For years the recipe remained a closely guarded secret. It was said the owner, David Chasen, came to the restaurant every Sunday to privately cook up a batch which he would freeze for the week, believing that the chili was best when reheated. Letter to Dave Chasen, owner of Chasen's Restaurant: "The chili is so good. All gone now. Please send me ten quarts of your wonderful chili in dry ice to 448 Via Appia pignatelli. - Love and kisses, Elizabeth Taylor." - Elizabeth Taylor, on location in Rome, 1962

Provided by Tionia

Categories Pork

Time 1h20m

Yield 10 Cups, 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb dry pinto beans
1 (28 ounce) can diced tomatoes with juice
1 large green bell pepper, chopped
2 tablespoons vegetable oil
3 cups onions, coarsely chopped
2 garlic cloves, crushed
1/2 cup parsley, chopped
1/2 cup butter
2 lbs beef chuck, coarsely chopped*
1 lb pork shoulder, coarsely chopped*
1/3 cup chili powder (Gebhardt's**)
1 tablespoon salt
1 1/2 teaspoons pepper
1 1/2 teaspoons ground cumin (Framer Bros**)

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.

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

Ingredients

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 RECIPE - (5/5)

Chasen's Chili Recipe - (5/5) image

Provided by á-4174

Number Of Ingredients 14

Ingredients

1/2 lb. dried pinto beans
2 cans (16 oz.) tomatoes
1 lb. green peppers, seeded and coarsely chopped
1-1/2 lbs. onions, coarsely chopped
1-1/2 tbsp. salad oil
2 cloves garlic, crushede
1/2 cup parsley, finely chopped
1/2 cup butter
2-1/2 lbs. ground beef chuck
1 lb. lean pork, ground
1/2 cup chili powder
2 tbsp. salt
1-1/2 tsp. pepper
1-1/2 tsp. ground cumin

Steps:

Wash beans, place in bowl and add water to two inches above beans. Soak overnight. Simmer covered in same water until tender. Add tomatoes and simmer five minutes. Saute green peppers slowly in salad oil for five minutes. Add onion and cook until tender, stirring frequently. Add garlic and parsley. In large skillet, melt butter and saute beef and pork for 15 minutes. Add meat to onion mixture, stir in chili powder and cook 10 minutes. Add this mixture to beans and season with salt, pepper and cumin, then simmer covered for 1 hour. Remove cover and cook 30 minutes longer. Skim fat off the top. This chili serves six or seven, and it also freezes beautifully.