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Chasen's chili at Bristol Farms

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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?

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  1. 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.

    1. No chorizo. You're tasting beef with spices. It's pretty good chili and it does great in a pinch, but it's not cheap (you could wind up spending more than $30 for 4 on chili if you're not careful).

      1 Reply
      1. re: Artsdoc

        In our house it's a freezer staple, yep it's pricey (sp?) but as you said "in a pinch" MMMMMM.

      2. 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.

        1. i've used the linked recipe to make my chasen's chili at home. haven't tried the restaurant's version, but this recipe is great!

          Link: http://216.239.39.100/search?q=cache:...

          3 Replies
          1. re: lachica

            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?

            1. re: gj

              Just use any heavy pan of the same size.

              You can soak the beans overnight instead if you want, but this is a standard method of preparing beans.

              1. re: gj

                Dutch oven? It's nothing but a largish, heavyish pot (maybe 6 qts.) with a well fitting lid.

            2. c
              chasens chili

              they dont, if you want ill email you the recipe

              1 Reply
              1. re: chasens chili

                Isn't the recipe given further below in the thread correct?

                I confess to plotting an attempt at this dish with ground meat instead of the suggested chunks of beef and portk...

              2. It's back at Bristol Farms:
                www.lamag.com/citythink/citythinkblog...

                which begets the question: is it always avail at the MB bristol farms? and all bristol farms?

                1. 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
                  WATER
                  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.