Chasen's famous chili con carne recipe Share this recipe on Facebook
This is the chili con carne recipe of the famous restaurant Chasen's. This recipe uses both beef and pork meat, spices, parsley, butter, tomatoes and bell peppers and instead of red kidney beans, is uses pinto beans. You can substitute the pinto beans with red kidney beans or borlotti beans but if you want to be as close to the original recipe as possible, try to use the pinto beans.
Preparation time: 60 minutes, Cooking time: 160 minutes, Serves: 8
1/2 pound dry pinto beans
1 28 ounce can diced tomatoes in juice
2 Tbsp vegetable oil
1 large green bell pepper, chopped
3 cups onions, coarsely chopped
2 cloves garlic, crushed
1/2 cup parsley, chopped
1/2 cup butter
2 pounds beef chuck, trimmed of fat and coarsely chopped
1 pound pork shoulder, trimmed of fat and coarsely chopped
1/3 cup Gebhardt's chili powder
1 1/2 tsp ground cumin or crushed cumin seeds
1 1/2 tsp black pepper
1 Tbsp salt
Preparation of the pinto beans
Rinse the beans and pick out any debris. Place the beans in a cooking pot, cover with water, bring to a boil and cook for two minutes. Turn off heat, cover and let stand for one hour. Drain off liquid and rinse the beans with cold water. Cover the beans again with cold water. Place the pot over high heat and bring the beans to a boil. Reduce the heat and simmer covered for about an hour, until the beans are tender. Add the tomatoes and juice and simmer for 5 minutes. Turn off heat and set aside.
In a large skillet or saucepan over medium to high heat add the oil and bell pepper and saute for about 5 minutes. Add the chopped onion and cook, stirring frequently, until tender and translucent. Add the garlic and parsley and cook for 1 minute more. Add the mixture to the beans.
Using the same skillet, melt the butter and saute the beef and pork meat until browned. Drain and add to the bean mixture together with the chili powder, cumin, black pepper and salt.
Bring the mixture to a boil, reduce heat, cover and simmer for one hour. Uncover and cook for about 30 minutes more, or until the mixture reaches the desired consistency.
Skim of any excess fat and serve with fresh coriander leaves and sour cream.
Notes and tips
Gebhardt's chili powder is not hot at all. If using another brand of chili powder, make sure you adjust the chili quantity to the desired amount.
Chili should not be too thick and neither too thin. You can adjust the consistency of chili by increasing or decreasing the simmering time or by adding hot water, if too thick.
This chili can be frozen for several months. To reheat frozen chili, add a few tablespoons of water to regain the proper consistency.