Chilithe Famous Chasens Recipe Loved By Liz

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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

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 CHILI (HOLLYWOOD NOSTALGIA RECIPE)



Chasen's Chili (Hollywood Nostalgia Recipe) image

This delicious, long-kept-a-secret, recipe represents a bit of old Hollywood history. Dave Chasen started his restaurant in 1937 as a BBQ shack that featured ribs and chili. His business evolved into one of Hollywood's most famous resturants. It featured American cuisine. By 1940, his famous chili was dropped off the menu but was available if one asked for it; however Dave kept his recipe a dark secret. Eleanor Roosevelt asked for the recipe and was told "no", however Dave sent her a complimentary order. Liz Taylor had an order of his chili flown to her in Rome when she was there making Cleopatra. Before the restaurant closed in 1995, the secret recipe and other memorabilia was given to the Los Angeles Public Library. The recipe is available in the archives of the main library, located in downtown Los Angeles. After the restaurant closed, the building was sold. The building is now occupied by a grocery store, which has a cafe in the store. Some of the old booths are still there along with photos and memoribilia on the walls. They serve Chasens chili; and the store caters to a celebrity clientel.

Provided by lynnski LA

Categories     Beans

Time 2h

Yield 12 serving(s)

Number Of Ingredients 14

1/2 lb dried pinto bean
1 (28 ounce) can diced tomatoes, with juice
2 tablespoons oil
1 large green bell pepper, chopped
3 cups onions, coarsley chopped
2 garlic cloves, crushed
1/2 cup parsley, chopped
1/2 cup butter (1 stick)
2 lbs center cut beef chuck, trimmed of fat, chopped into 1/2 inch pieces
1 lb pork shoulder, chopped into 1/2 inch pieces
1/3 cup gebhardt chili powder
1 tablespoon salt
black pepper, to taste
1 1/2 teaspoons ground cumin

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.

Nutrition Facts : Calories 485.9, Fat 32.6, SaturatedFat 13.7, Cholesterol 99.3, Sodium 889.4, Carbohydrate 23.1, Fiber 6, Sugar 5.2, Protein 26.1

CHASEN'S FAMOUS CHILI



Chasen's Famous Chili image

Famous landmark Hollywood restaurant that closed in the last decade. This is the popular chili--Liz Taylor loved it so much she had it shipped around the world to every movie set that she was working on!

Provided by yooper

Categories     Meat

Time 12h

Yield 10 serving(s)

Number Of Ingredients 14

1/2 lb dried pinto bean
2 (14 1/2 ounce) cans tomatoes
1 lb green bell pepper, seeded, chopped
1 1/2 lbs onions, chopped
1 1/2 teaspoons vegetable oil
2 garlic cloves, finely chopped
1/2 cup finely chopped parsley
1/2 cup butter (1 stick)
2 1/2 lbs lean ground beef
1 lb ground pork
1/3 cup chili powder (2 more tablespoons will make it hotter)
2 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoon ground cumin

Steps:

  • Rinse beans, put in a bowl and add water so that it extends 2 inches above beans.
  • Allow to soak overnight.
  • Transfer beans AND water to a large stock pot.
  • Simmer, covered, in the same water until tender, about 2 to 2 1/2 hours.
  • Add tomatoes and simmer 5 minutes.
  • Heat oil in large skillet and sauté green peppers slowly 5 minutes.
  • Add onions and cook until tender, stirring frequently.
  • Add garlic and parsley.
  • In a second large skillet, melt butter and sauté beef and pork 15 minutes.
  • Add meat to onion mixture, stir in chili powder and cook 10 minutes.
  • Add meat mixture to beans in large pot.
  • Season with salt, pepper, and cumin.
  • Simmer, covered, 1 hour.
  • Remove cover and cook 30 minutes longer.
  • Skim fat off top.
  • NOTE: This chili freezes very well.

Nutrition Facts : Calories 553.3, Fat 32.2, SaturatedFat 14.3, Cholesterol 130.8, Sodium 684.9, Carbohydrate 29.2, Fiber 7.8, Sugar 7, Protein 37.7

CHASEN'S FAMOUS CHILI



Chasen's Famous Chili image

The note on this recipe says: 'Liz Taylor had it shipped to every set for lunch. That's how popular Chasen's Chili had been with the Hollywood set.' What with the movie Lohan will be in about Liz, this would be an ideal time to try this out if anyone is game. If it can be done for football then it can be done for just a movie...

Provided by Penny Binker

Categories     Chili

Number Of Ingredients 20

PREPARING THE BEANS
1/2 lb dried pinto beans
water for covering the beans
AFTER COOKING BEANS 2 TO 2 1/2 HOURS
2 cans 14 1/2 oz each of tomatoes
THEN YOU CAN SAUTE IN FIRST SKILLET
1 1/2 Tbsp vegetable oil
1 lb green bell peppers, seeded & chopped
1 1/2 lb onion, chopped
2 clove garlic, finely chopped
1/2 c parsley, finely chopped
SECOND SKILLET THE MEAT MIXTURE
1 stick butter
2 1/2 lb lean ground beef
1 lb ground pork
SEASONINGS
1/3 c chili powder
2 tsp salt, to taste
1 1/2 tsp pepper
1/2 tsp ground cumin

Steps:

  • 1. PREPARING THE BEANS: Rinse Pinto Beans in a bowl & add enough Water so that it extends 2 inches above beans. Allow to soak overnight.
  • 2. Rinse off Beans & using FRESH WATER, never mind what recipe says about using that old beanie water, add the beans to fresh water into a large stock pot. Bring to boil & simmer for 2 to 2 1/2 hours. I would add water as needed if the water level gets too low.
  • 3. AFTER COOKING THE BEANS 2 TO 2 1/2 HOURS: Add the Tomatoes & simmer for 5 minutes.
  • 4. THEN YOU CAN SAUTE IN THE FIRST SKILLET: Heat Vegetable Oil, in a large skillet & saute Green Bell Peppers slowly for 5 minutes. Add the Onion & cook until tender, stirring frequently. Add Garlic Cloves, & Parsley.
  • 5. SECOND SKILLET THE MEAT MIXTURE: in a second large skillet, melt the Butter & saute the Ground Beef & Ground Pork for 15 minutes. (get er done). Add Meat Mixture to Beans in the stock pot.
  • 6. SEASONINGS: Season with the Salt, Pepper, & Cumin. Uncover & cook 30 minutes longer. Skim fat off top. (easier to do this part once you put into the refrigerator, as the fat will congeal up and can be easily scooped off). This freezes rather well.
  • 7. Browsing the Internet about Chasen's Chili and saw one recipe that used the SAME SKILLET that the veggies were sauteed in to cook the meat with the butter. Hey, if you have room in that skillet you aren't going to hurt a thing. Oh, said Liz liked to have this chili shipped around the world to every set she was working at.

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