Chasen’s Legendary Chili: A Taste of Hollywood History

My earliest memory of chili isn’t from a family cookout or a roadside diner, but from the hushed tones of my grandmother recounting stories of Old Hollywood. She’d speak of movie stars, clandestine rendezvous, and, most importantly, the legendary chili served at Chasen’s restaurant. Her eyes would gleam as she described its rich, complex flavor, a taste of glamour and intrigue that only Hollywood could offer. It was a culinary legend passed down through stories, and finally, here’s the actual recipe I can share with you.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: 12
• Yield: 3 quarts
• Dietary Type: Not specified

Ingredients

• 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

Equipment Needed

• Large saucepan
• Skillet
• Large pot (at least 6-quart capacity)

Instructions

1. Begin by preparing the pinto beans. Place them in a saucepan and add enough water to cover them generously. Cook the beans until they are tender, adding more water as needed to prevent them from drying out. This may take about 1 to 1 1/2 hours, depending on the age of the beans.
2. While the beans are cooking, heat the vegetable oil in a skillet over medium heat. Add the chopped onions and green peppers and cook until the onions become translucent, about 8-10 minutes. Be careful not to burn them.
3. Add the chopped garlic and parsley to the skillet with the onions and peppers. Cook for another minute until fragrant.
4. In a large pot – one that’s big enough to hold all the ingredients – melt the butter over medium heat.
5. Add the coarsely ground beef to the pot. Cook the beef for approximately 25 minutes, stirring frequently to break up any large lumps and ensure even cooking.
6. About halfway through the cooking process for the beef (around the 12-minute mark), add the chili powder and cumin to the pot. This allows the spices to bloom and release their full flavor into the meat. Stir well to combine.
7. Once the ground beef is cooked through, add the sautéed onions and peppers to the pot. Stir to incorporate them with the beef and spices.
8. Add the canned tomatoes, salt, and pepper to the pot. Stir well to combine all the ingredients.
9. Reduce the heat to low, cover the pot, and simmer the chili for 60 minutes, stirring frequently to prevent sticking and burning. The longer it simmers, the better the flavors will meld together.
10. After simmering for an hour, add the cooked pinto beans along with their cooking water to the pot. Stir to combine.
11. Continue to cook the chili for an additional 30 minutes, still simmering on low heat and stirring occasionally. This final simmer allows the beans to fully integrate into the chili and further develop the flavors.
12. Before serving, use a spoon to skim off any excess fat that has accumulated on the surface of the chili. This will improve the overall texture and flavor.
13. Serve hot and garnish as desired.

Expert Tips & Tricks

• Spice it up (or down): Adjust the amount of chili powder to suit your preferred level of heat. For a milder chili, start with 1/4 cup and add more to taste. For a spicier chili, use a hotter chili powder or add a pinch of cayenne pepper.
• Deepen the Flavor: Adding a tablespoon of unsweetened cocoa powder during the simmering process can create a richer, more complex flavor profile.
• Make Ahead: This chili is even better the next day! The flavors have more time to meld together. Prepare it a day in advance and store it in the refrigerator.
• Fixing Thin Chili: If your chili is too thin, simmer it uncovered for a longer period to allow some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the chili during the last 15 minutes of cooking.
• Bean Consistency: For a creamier chili, mash some of the pinto beans before adding them to the pot. This will thicken the chili and add a smoother texture.

Serving & Storage Suggestions

Serve Chasen’s chili hot in bowls. Traditional garnishes include sour cream, chopped onions, shredded cheddar cheese, and crackers. You can also offer a side of cornbread or a dollop of guacamole.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in individual portions for up to 2-3 months. To reheat, thaw the chili in the refrigerator overnight and then heat it gently on the stovetop or in the microwave until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1864.9 kcal	N/A
Calories from Fat	1117 g	60%
Total Fat	124.2 g	191%
Saturated Fat	52.6 g	263%
Cholesterol	441.1 mg	147%
Sodium	1576.9 mg	65%
Total Carbohydrate	78.4 g	26%
Dietary Fiber	25.8 g	103%
Sugars	25.3 g	101%
Protein	116.2 g	232%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Chili: Substitute the ground beef with plant-based ground meat alternative or a combination of black beans, kidney beans, and corn.
• Spicy Chili: Add a chopped jalapeño pepper or a dash of hot sauce to the chili during the simmering process.
• Smoky Chili: Add a teaspoon of smoked paprika or a few drops of liquid smoke to the chili for a smoky flavor.
• Beef Options: You can substitute ground beef with ground turkey or ground chicken for a leaner chili.
• Tomato Options: Experiment with different types of canned tomatoes, such as diced tomatoes, crushed tomatoes, or tomato sauce, to adjust the texture and flavor of the chili.

FAQs (Frequently Asked Questions)

Q: Can I use dried chili peppers instead of chili powder?
A: Absolutely! Toast the dried peppers lightly, then soak in hot water before blending into a paste and adding to the chili. This will give a much deeper flavor.

Q: What is the best way to thicken chili?
A: Simmering uncovered allows the excess liquid to evaporate. You can also use a cornstarch slurry (cornstarch mixed with cold water) added in the last few minutes of cooking.

Q: Can I make this chili in a slow cooker?
A: Yes, you can! Brown the ground beef on the stovetop first, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Q: What are some good side dishes to serve with chili?
A: Cornbread, coleslaw, a simple green salad, or even just some crusty bread for dipping are all great choices.

Q: Can I add beer to the chili for extra flavor?
A: Yes, adding a dark beer like a stout or porter during the simmering process can add a rich, malty flavor to the chili. Use about 1/2 to 1 cup and reduce the amount of water added.

Final Thoughts

Chasen’s Chili isn’t just a recipe; it’s a taste of Hollywood history, a connection to a bygone era of glamour and culinary excellence. Whether you’re a seasoned chef or a beginner in the kitchen, I encourage you to try this iconic recipe and experience the rich, comforting flavors that made it a legend. Gather your ingredients, follow the steps, and let the aroma of this classic chili fill your home. Don’t hesitate to put your own personal spin on it. Share it with friends and family, and let the stories of Old Hollywood live on through every delicious bite. Enjoy!