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.
- 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
- 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.