If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe is an adaptation of the world-famous Chasen's chili, which I frankly never tasted when the world-famous Chasen's was in existence. I have modified it, and it is not just delicious but quick. I serve it with sour cream, chopped onions, salsa and tortilla chips, but it's best with classic fritos, which are an undersung delicacy. - mrsp
Serves at least ten
- 2 pounds ground chuck
- 1 pound ground pork
- 1/2 red pepper, chopped
- 1 green pepper
- 2 garlic cloves, smashed
- 3 tablespoons oil
- 1/4 pound butter
- 1 35-oz can crushed San Marzano tomatoes
- 4 15-oz cans pinto beans
- 2/3 cup chili powder
- 2 tablespoons cumin
- 2 teaspoons cayenne pepper
- salt & pepper to taste
- If possible, ask a butcher to grind the beef and pork so that it's not as fine-ground as regular hamburger meat. But if you have no butcher, ordinary ground beef and pork is fine.
- Drain the beans and rinse. Put them into a large casserole with the can of tomatoes. (Remove basil if the can of tomatoes includes it.)
- In a large frying pan, heat the oil and gently cook the peppers. When soft, add the onions and cook gently. Add the garlic for a minute or so. Dump into the casserole.
- Melt half the butter and cook the beef and pork until no longer raw. Add the spices and stir. Dump into the casserole and add the rest of the butter.
- Cook 30-45 minutes, covered, over low heat. Add salt and pepper if you want. That's it.