Chasen's Famous Chili

Oxmoor House
Chasen's was an Old Hollywood restaurant frequented by Elizabeth Taylor and many other stars. If you want to skip the dried-bean step, you can substitute two (15-ounce) cans of pinto beans that have been drained and rinsed. Add some cornbread and a salad for the perfect casual dinner on a cold night.

Yield:

Serves 10 (serving size: 1 cup)

Recipe from

Recipe Time

Hands-On: 28 Minutes
Total: 3 Hours, 22 Minutes

Nutritional Information

Calories 282
Caloriesfromfat 0.0 %
Fat 12.1 g
Satfat 4.3 g
Monofat 4.9 g
Polyfat 1.6 g
Protein 20.9 g
Carbohydrate 21.2 g
Fiber 6.6 g
Cholesterol 53 mg
Iron 3.9 mg
Sodium 486 mg
Calcium 75 mg

Ingredients

1 cup dried pinto beans
3 cups water
1 (28-ounce) can crushed tomatoes
1 tablespoon canola oil
2 cups chopped red bell pepper
2 cups chopped onion
1/4 cup chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 1/4 pounds ground round
1/2 pound lean ground pork
3 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

Preparation

1. Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.

2. Add 3 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender. Stir in tomatoes; cook 5 minutes.

3. While beans cook, heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add bell pepper and onion; cook 8 minutes or until tender, stirring frequently. Add parsley and garlic; cook 1 minute. Add ground round and remaining ingredients; cook 8 minutes or until browned, stirring to crumble. Add meat mixture to bean mixture. Bring to a boil; cover, reduce heat, and simmer 30 minutes.

Kids Can Help: Let the kids stir the pot while the meat is browning and the tomatoes are cooking. They'll feel like real cooks. Just make sure you stay close.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Amanda Haas,

Cooking Light Real Family Food

September 2012