Chasen's chili at Bristol Farms
- Ernie Jan 29, 2003 12:50 PM
Tried a small container of Chasen's chili available at the Manhattan Beach Bristol farms. Damn was it yummy! Never having tried the original Chasen's chili, I could swear they add chorizo to the mix. Can anyone confirm or have their own take on the Chasen's recipe?
In the early 1970's a pair of food and restaurant writers, Burks Hammer & Jeanne Voltz from the L.A. Times, edited two different books which contained recipes from what were then L.A.'s most celebrated and popular restaurants. They included Chasen's chili. I can't vouch for the recipe's authenticity but it was very good chili and it did not call for chorizo.
A (presumably) authentic recipe for the chili appears on page 32 of Betty Goodwin's 1996 book "Chasen's: Where Hollywood Dined. Recipes and Memories." It has no chorizo.
I'm all set to try this recipe, but this business about a Dutch Oven has me spooked. I'd never heard of one until I read it just now and it sure seems like a lot of work and bother just to tenderize 1/2 pounds of beans. Anyone have some thoughts here? Is this step really necessary?
Although the CHOW-police may not like the placement, for now, here's that recipe:
Chasen's Famous Chili v.2
No, no. Supposedly THIS is the original Chasen’s recipe.
½ lb DRY PINTO BEANS
1 (28-oz) can DICED TOMATOES IN JUICE
1 LARGE GREEN BELL PEPPER, chopped
2 Tbsp VEGETABLE OIL
3 cups ONIONS, coarsely chopped
2 cloves GARLIC, crushed
½ cup PARSLEY, chopped
½ cup BUTTER
2 lb BEEF CHUCK, coarsely chopped*
1 lb PORK SHOULDER, coarsely chopped*
1/3 cup GEBHARDT'S CHILI POWDER
1 Tbsp SALT
1½ tsp PEPPER
1½ tsp GROUND CUMIN
* Chasen's used the best beef chuck, center cut, trimmed completely of fat. The restaurant used a special meat grinder, but for the home cook, meat chopped into one-quarter to one-half-inch chunks is much better than ground meat for this chili.
Rinse the beans, picking out debris. Place beans in a Dutch oven with water to cover. Boil for two minutes. Remove from heat. Cover and let stand one hour. Drain off liquid.
Rinse beans again. Add enough fresh water to cover beans. Bring mixture to a boil. Reduce heat and simmer covered, for one hour or until tender.
Stir in tomatoes and their juice. Simmer five minutes. In a large skillet, sauté bell pepper in oil for five minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley. Add mixture to bean mixture. Using the same skillet, melt the butter and sauté beef and pork chuck until browned. Drain. Add to bean mixture along with the chili powder, salt, pepper and cumin.
Bring mixture to a boil. Reduce heat. Simmer, covered, for one hour. Uncover and cook 30 minutes more or to desired consistency. Chili shouldn't be too thick - it should be somewhat liquid but not runny like soup. Skim of excess fat and serve. You can freeze this chili for several months. When reheating refrigerated leftover or frozen chili, add a few tablespoons of water to regain proper consistency.