Chasen's Chili Recipe

It's got beans so it can't be that good.

We used to go to Chasen's a lot when I was in LA for work in the 80's and 90's before they closed. They used to serve Chasen's chili on TWA flights, too.

You can still buy the chili at the original location - it's just not Chasen's any more. It's a Bristol Farms supermarket now.

You mean Chanston Burttigeg?

How does it compare with Gelson's potato salad?

Hmm looks kind of basic but I'd try it

It's just tomato chili, my mother and many others made chili just like this, but Liz was a British woman so it makes sense.

Elizabeth had her extravagances.

There is absolutely nothing special about that chili recipe.

[quote] but Liz was a British woman so it makes sense.

She only lived in Britain until age 7 with her American parents

I read this as Chasten’s chili.

Poot, poot, poot, Dahling!

Tomatoes and beans? Not chili.

Liz had it flown in for one reason- because she could.

I made it once but I had to add ketchup in my bowl. Chili must be a little sweet, as with anything using canned tomatoes. My go to for years was Perdenales River Chili by LBJ. But I always add other stuff to it.

Sour cream. Ick!

R13 speaks the truth. This had very little to do with the chili and a whole lot to with exercising star power.

Uh, that ain't bonafide chili, podnuh.

This gunk is nearly as stupid as that concoction that Cincinnati has the temerity to call "chili."

I made chili today - lazy method

1 lb ground beef

1 yellow onion - or less, depending on size

1 15 oz can tomato sauce

1 15 oz can stewed tomatoes

1 15 oz can kidney beans which I drain and rinse

garlic or garlic powder to taste, same with chili powder

salt and pepper

Cook beef and onion, when done add the other ingredients. Simmer for 15 minutes.

I never cared if it’s “real” or not. I don’t want to eat a pile of greasy meat highly seasoned. How boring. I like Tex-Mex better than any authentic Mexican dish too.

Darling, after awhile you get tired of a drunk Richard Taylor trying to climb on top of you with his tiny, uncut Welsh cock.

Chili is the perfect solution for that. Obnoxious fumes out the front, obnoxious fumes out the back.

[quote]after awhile you get tired of a drunk Richard Taylor

Richard BURTON! God, I’m so drunk.

Liza, do you have any more of that good stuff? Tell Michael to get in here and get his damn chimp off my caftan.

Two pounds of top round steak cut into a 1/2 inch dice seared with one tablespoon of canola oil. To which you add a bottle of dark beer, an 8 oz can of tomato sauce, a 15 oz can of drained kidney beans and a box of Wick Fowler’s chili mix.

Sublime, easy, and better than Chasen’s which I remember more from TWA than the restaurant. I’m old but not that old.

Chasen's Chili is a museum recipe of the 50s and 60s.

Back then, California and chili were exotic for most of the country. Since then, we have had the major changes in American cooking fueled by cuisine minceur, a direct ancestor of today's "tasting" menus, and a greater appreciation for organics and food grown for flavor and nutrients rather than shipability.

If you want to visit a museum restaurant of the era, Musso and Frank has been churning out the same sad heavy brown sauced misery since then, as well.

R13 and r16 are correct.

I like Wendy's Chili much better and this recipe is great.

This sounds like the chilli my grandmothers made. It was very good, but absolutely nothing special and as TexMex as you could make it.

I’d consider the sour cream optional.

It's off topic, but here's Elizabeth Taylor's background.

Elizabeth Taylor's parents, Sara and Francis, were born in the US. They moved to England, and Francis was an aspiring art dealer. (He apprenticed under his uncle, a well respected art dealer.) Elizabeth was born there.

The family fled England before World War II began and moved to Hollywood. Francis opened an art gallery and sold paintings to movie executives. Sara campaigned for Elizabeth's stardom....the rest is history.

I've never seen a chili recipe with half a stick of butter in it.

She could have made the same thing with the recipe on a packet of McCormick's chili seasoning and put some butter in it.

It's not as if chili isn't the easiest thing in the world to make or anything.

Yeah R27 what's the point of adding butter (I believe 4 oz is a stick), AND oil? Esp when the recipe calls for skimming the fat later? Makes no sense.

I wouldn’t want chili that’s been flown all over the world, especially in the low tech 60s.

As others have said, it was just a money thing. She did it because she could.

Gross recipe. Not only 10 Tbsp of added fat, there will be the fat from your meat. Parsley? At the beginning of cooking so it has no color or flavor when done? This is terrible. Here's an even lazier recipe that will at least be palatable. And good news eldergays: The Rotel and the Ranch products are both available in low-sodium versions now.

1 to 1 1/2 lb ground meat

1/2 medium to large onion, diced

1 can Ro-tel tomatoes with chilis

1 can Ranch brand beans

Another can of diced tomatoes if desired

any or all of the following to taste: chili powder, garlic powder, taco seasoning mix, salt, pepper, hot snauce.

Fry meat with onion until lightly browned. Don't drain anything because you're lazy and you like the taste of fat. Dump in tomatoes and beans and seasonings. Cover and cook over low for 30 mins. Check seasoning.

No e of these recipes ever use enough onion.

Can you imagine Liz's farts after a big bowl of day old Chasen's Chili and about 30 chocolate martinis. (She claimed she and Rock Hudson "invented" them.)

Rock: Jesus, Liz. Fan that kaftan the other way. I'm gonna puke.

[quote]I figured it must be amazing chili and and I'm thinking about making it from this recipe. Except....it doesn't really look that much different from run-of-the-mill chili recipes.

Have you considered that Elizabeth Taylor was a low-information drunk fatso?

She also talked about eating fried vjicken by the bucketload while married to Warner. Not exactly an epicurean.

That sounds like the blandest chili ever. Which made sense for a 1950s American (or British) palate.

The best way to make it is to use actual dried (and rehydrated) chiles. No tomatoes. No beans. Look up recipes for Chile Colorado (red chili.)

That Chasens recipe just says “cook beans until tender”. Pretty vague. No soaking overnight.

The Chasen's chili recipe I remember had three kinds of ground meat: beef, pork sausage, and can't remember the other. And yes, people liked food back then, but weren't "foodies."

Funny, r36. I got Chili Colorado on the way home last night and I just finished leftovers for lunch. It's my favorite Mexican dish I've never tried it at home assuming it's too complicated. The recipe looks very easy.

[quote]Not exactly an epicurean.

And that's why she's beloved. Not some cunty socialite who had an eating disorder and thought gorging was putting croutons on salad. Liz loved food like she loved people (especially her gays)

Her book Elizabeth takes off is chock full of good recipes. She had an obsession with hot fudge at one point.

Point taken r40

R33, have you considered Elizabeth's humanitarian efforts for AIDS and the gay community? Why are you so vicious?