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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.