Nora Ephrons Chasens Chili Recipes

NORA EPHRON'S CHASENS CHILI

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.

NORA EPHRON'S MASHED POTATOES

Steps:

• Put potato in a large pot of salted water and bring to a boil. Lower the heat and simmer for 20 minutes, until tender. Drain and place potatoes back in the pot over low heat and shake the pan to remove excess moisture. Peel. Put through a potato ricer and immediately add 1 tablespoons of heavy cream and add as much melted butter and salt and pepper as you feel like.
• Eat immediately.

CHASEN'S CHILI RECIPE - (5/5)

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.

CHASEN'S CHILI

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.