A rich, hearty chili inspired by the famous Chasen’s restaurant in Los Angeles, made with both ground beef and pork, slowly simmered with tomatoes, red bell pepper, onion and warm spices.
Servings: About 8
Prep Time: About 20 minutes
Cook Time: About 1½ hours
Ingredients:
- 1 red bell pepper, finely chopped
- ½ onion, finely chopped
- 1 tablespoon oil, plus additional as needed
- 1 tablespoon butter, plus additional as needed
- 1 pound ground beef
- 1 pound lean ground pork
- 1 tablespoon salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 (28-ounce) can crushed tomatoes
- 1 large can tomato paste
- 2 cans black beans, drained and rinsed
Instructions:
- Heat 1 tablespoon each of oil and butter in a large, heavy saucepan or Dutch oven over medium heat.
- Add the onion and red bell pepper. Cook for 10–15 minutes, stirring occasionally, until softened. Remove from the pan and set aside.
- Add a little additional oil and butter to the pan if necessary.
- Add the ground beef and pork, breaking the meat into pieces. Season with the salt and pepper and cook until the meat is lightly browned.
- Return the cooked onion and red bell pepper to the pot. Continue cooking for another 10–15 minutes.
- Add the crushed tomatoes, tomato paste, chili powder and cumin. Stir thoroughly to combine.
- Bring the chili to a gentle boil, then reduce the heat and simmer for 1 hour, stirring occasionally.
- Add the black beans and stir to combine. Continue cooking until the beans are heated through.
- Taste and adjust the salt and seasonings before serving.
Source: Chasen’s, Los Angeles
Cook’s Note: I’d probably title this “Chasen’s Chili” in GB Recipes if that is how you have always known it. One caution: the famous published Chasen’s chili recipes I’ve seen have varied over the years, so I would preserve your version exactly as you have it rather than trying to make it conform to another published version.