Recipe by James Craig
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.
Top Review by jheath53
My family has been making this chili recipe since I was a small child more than 50 years ago. It's a recipe that stands up well. However, over the years, I've altered it a little. Here are my changes:
Instead of pinto beans, we use red beans. Red kidneys are okay but actually use red beans which are smaller and more tender.
Instead of parsley we use cilantro. When this recipe was first developed, cilantro was not commonly available in the US. Gives it a more authentic flavor.
Instead of canned whole tomatoes, use crushed tomatoes. makes the chili less watery.
Add chopped Chipotle peppers to give it a smoky, spicier flavor.
Now, we usually triple the recipe and don't add beans, and then freeze the chili in quart containers. Then when we thaw it out, we add the beans. Keeps them from losing their texture.
Hope you enjoy my suggestions.
- 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
Directions See How It's Made
- 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.