Chasen's famous chili con carne with canned red kidney beans recipe

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This is a variation of the famous restaurant Chasen's chili con carne recipe. The original recipe uses dried pinto beans that are soaked, boiled in water and then cooked with tomatoes. This recipe uses all the ingredients used in the original recipe except the pinto beans. Instead, canned red kidney beans are used. The result is not the same but it is equally delicious.
Preparation time: 60 minutes, Cooking time: 160 minutes, Serves: 8 


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 (substitute with 1 Tbsp hot chili powder)
1 1/2 tsp ground cumin or crushed cumin seeds
1 1/2 tsp black pepper
1 Tbsp salt

2 cans (28 ounce) red kidney beans, rinsed in cold water and drained
1 28 ounce can diced tomatoes in juice


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 tomatoes and simmer for  5 minutes.

Using the same skillet, melt the butter and saute the beef and pork meat until browned. Drain and add to the tomato mixture together with the chili powder, cumin, black pepper and salt. Stir well. Bring the mixture to a boil, reduce heat, cover and simmer for one hour. Uncover, add the red kidney beans 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 get the desired heat.

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. If the chili is too thin, dissolve a teaspoon of corn flour in 1/3 cup of water, add it to the mix, stir and cook for a few minutes more.

This chili can be frozen for several months. To reheat frozen chili, add a few tablespoons of water to regain the proper consistency.
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