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Chasens Chili

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Ingredients

Chili

Garnish Suggestions

Instructions

Chili

  1. Rinse the beans well and drain through a colander, set aside.
  2. Using a large deep skillet or pot, melt the butter and sauté the beef chuck and pork shoulder until browned, remove from pot and set aside. (beef and pork may be sautéed together or separately)
  3. Using the same pan, add oil and sauté the bell pepper for five minutes.
  4. Add onion and cook until tender, stirring frequently.
  5. Stir in tomatoes and their juice. Simmer five minutes.
  6. Stir in the garlic and parsley.
  7. Add beans and mix.
  8. Add meats and mix.
  9. Add chili powder, salt, pepper and cumin and mix.
  10. 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 – if need be add some water. It should be somewhat liquid but not runny like soup. Skim of excess fat and serve.

Notes

Serving Suggestions: Fantastic simply garnished using suggestions above with a side of corn bread, or serve with burgers or hot dogs.

*Chasen’s used the best beef chuck, center cut, trimmed completely of fat. Meat should be chopped into one-quarter to one-half-inch chunks.

**Cumin seed may be used in place of the ground cumin.

The original recipe calls for dry beans, because we made this dish in Aspen (high altitude) making it difficult to cook dry beans well, we used canned and think they are just as delicious, and require far less prep. (We highly recommend “SW” brand as they are firm)

Adapted From | Chasen’s-Where Hollywood Dined