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.