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I've posted this recipe somewhere before (can't remember where) but since we're getting Otto up and running and Otto wants chili, he should have great chili. This recipe freezes well and is so good that you can wear it in your hair.
There used to be a restaurant in Los Angeles, Chasen's by name. Dave Chasen made a bizillion bucks doing two things: opening a restaurant with the most wonderful feel to it and populating it with all the right people AND serving great food. This is his chili recipe. Urban legend or not, the story goes that Elizabeth Taylor had Chasen's chili flown to her in Italy while she was filming Cleopatra . I doubt that she ever had it flown to her in Puerto Vallharta however. By then, she and Burton had their mouths full. But that's a different story all together.
2 lbs. bottom
round tri-tip beef diced
1 lb lean pork diced (I buy center loin boned chops--easy to dice)
1 1/2 cups chopped onion
1 cube butter (1/4 lb)
1 1/2 tbl olive oil.
Brown above ingredients.
5 cups chopped canned tomatoes--don't drain (I use Progresso whole tomatoes and chop them in a blender.)
1 green pepper--chopped
2 cloves garlic minced( This is Dave's portion--I use MORE)
1/2 cup parsley chopped
29 oz can pinto beans
1 1/2 tsps freshly ground pepper
2 TBLS salt (Honest to God--that's what the recipe says. I use 1 Teaspoon)
1 1/2 tsp MSG (I know , I know--but this is Dave's recipe. I use zero MSG)
1/3 cup chili powder(substitute any of the packaged mixes you like or make up your own combo from among Spice Islands choices)
1 1/2 tsps. cumin seed (NOT powder)
1 can Swanson's beef broth (12 oz )
Simmer uncovered for 30 mins.
Simmer covered for an additional hour.
Make some garlic
french bread, a bit of green salad---and enjoy!
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