Chasens Famous Chili
November 19, 2019
"Eleanor Roosevelts loved this one.and wanted recipe but wouldnt give it to her"
- Serving Size: 1 (441.9 g)
- Calories 532.9
- Total Fat - 35 g
- Saturated Fat - 15.6 g
- Cholesterol - 83.6 mg
- Sodium - 2927.5 mg
- Total Carbohydrate - 22.1 g
- Dietary Fiber - 6.3 g
- Sugars - 13.4 g
- Protein - 34.5 g
- Calcium - 77.4 mg
- Iron - 6.3 mg
- Vitamin C - 45.7 mg
- Thiamin - 0.5 mg
Rinse and sort dried pinto beans removing any debris.
Place the beans in a 8 quart soup pot and cover with cold water by at least one inch.
Cover with a lid and soak overnight.
When ready to cook
Heat on medium and bring to a boil. Lower heat to maintain a simmer and cook until the beans are tender, but not soft; about 45 minutes.
Add water if needed during cooking to keep most beans covered.
Add the canned diced tomatoes and cover the pot with a tight fitting lid, and reduce the heat to low.
In a large skillet,
Warm the vegetable oil over medium heat.
Once shimmering, add the green peppers and sauté for five minutes.
Add the onion and cook until tender, stirring often.
Push the peppers and onions aside making a hole in the center of the pan. Add the minced garlic and sauté for 30 seconds.
Pour the pepper mixture into the beans and add the parsley.
Return the skillet to the heat and add the butter.
Once melted add the beef and pork and cook 15 minutes
Add chili powder
Simmer 10 minutes ,dont burn
Add rest of spices
Pour into beans and cook covered 1 hour
Simmer ,cook 1/2 hour stirring so doesn't burn
Tips & Variations
No special items needed.