Chasen's Chili

By á-4174

Here's the recipe that made Liz Taylor and Richard Burton's taste buds ache. Bill Kennedy, L.A. Herald Examiner, who once hand-delivered a gallon of Chasen's chili to Liz and Richard on their Sand Piper set in Monterey, says, "Try it for breakfast as I do with crackers and a bottle of beer. Then retire for the day."

Ingredients

• 1/2 lb. dried pinto beans
• 2 cans (16 oz.) tomatoes
• 1 lb. green peppers, seeded and coarsely chopped
• 1-1/2 lbs. onions, coarsely chopped
• 1-1/2 tbsp. salad oil
• 2 cloves garlic, crushede
• 1/2 cup parsley, finely chopped
• 1/2 cup butter
• 2-1/2 lbs. ground beef chuck
• 1 lb. lean pork, ground
• 1/2 cup chili powder
• 2 tbsp. salt
• 1-1/2 tsp. pepper
• 1-1/2 tsp. ground cumin

Preparation

Step 1

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.