Chasens Famous Chili
Recipe: #33790
November 19, 2019
Categories: Chili, Roast Beef, Beef Chuck, Pork Roast Southwest, Copycat or Clone Recipes, more
"Eleanor Roosevelts loved this one.and wanted recipe but wouldnt give it to her"
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Rinse and sort dried pinto beans removing any debris.
Step 2
Place the beans in a 8 quart soup pot and cover with cold water by at least one inch.
Step 3
Cover with a lid and soak overnight.
Step 4
When ready to cook
Step 5
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.
Step 6
Add water if needed during cooking to keep most beans covered.
Step 7
Add the canned diced tomatoes and cover the pot with a tight fitting lid, and reduce the heat to low.
Step 8
In a large skillet,
Step 9
Warm the vegetable oil over medium heat.
Step 10
Once shimmering, add the green peppers and sauté for five minutes.
Step 11
Add the onion and cook until tender, stirring often.
Step 12
Push the peppers and onions aside making a hole in the center of the pan. Add the minced garlic and sauté for 30 seconds.
Step 13
Pour the pepper mixture into the beans and add the parsley.
Step 14
Return the skillet to the heat and add the butter.
Step 15
Once melted add the beef and pork and cook 15 minutes
Step 16
Add chili powder
Step 17
Simmer 10 minutes ,dont burn
Step 18
Add rest of spices
Step 19
Pour into beans and cook covered 1 hour
Step 20
Uncover
Step 21
Simmer ,cook 1/2 hour stirring so doesn't burn
Tips
No special items needed.