Rinse the beans, picking out debris. Place beans in a Dutch oven with water to cover. Boil for two minutes. Remove from heat. Cover and let stand one hour. Drain off liquid. Rinse beans again. Add enough fresh water to cover beans. Bring mixture to a boil. Reduce heat and simmer covered, for one hour or until tender. Stir in tomatoes and their juice. Simmer for five minutes.
In a large skillet, saute bell pepper in oil for five minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley. Add mixture to bean mixture.
Using the same skillet, melt the butter and saute beef and pork chuck until browned. Drain. Add to bean mixture along with the chili powder, salt, pepper and cumin. Bring mixture to a boil Reduce heat. Simmer, covered, for one hour. Uncover and cook 30 minutes more or to desired consistency. Chili shouldn't be too thick - it should be somewhat liquid but not runny like soup Skim of excess fat and serve.
NOTE: You can freeze this chili for several months. When reheating refrigerated leftover or frozen chili,
add a few tablespoons of water to regain proper consistency.
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Email Recipe
Chasens Famous Chili
Serves 6
Ingredients:
1/2 pound Springfield Pinto Beans
Water
28 oz can S&W Diced Tomatoes in juice
1 large green bell pepper, chopped
2 tablespoons vegetable oil
3 cups medium brown onions, coarsely chopped
2 cloves garlic, crushed
1/2 cup parsley, chopped
1/2 cup butter
2 pounds Jensen's Fresh Beef Chili Grind
1 pound Jensen's Fresh Pork Chili Grind
1/3 cup Gebhardt's chili powder
1 tablespoon salt
1 & 1/2 teaspoons pepper
1 & 1/2 teaspoons ground cumin
Directions:
Rinse the beans, picking out debris. Place beans in a Dutch oven with water to cover. Boil for two minutes. Remove from heat. Cover and let stand one hour. Drain off liquid. Rinse beans again. Add enough fresh water to cover beans. Bring mixture to a boil. Reduce heat and simmer covered, for one hour or until tender. Stir in tomatoes and their juice. Simmer for five minutes.
In a large skillet, saute bell pepper in oil for five minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley. Add mixture to bean mixture.
Using the same skillet, melt the butter and saute beef and pork chuck until browned. Drain. Add to bean mixture along with the chili powder, salt, pepper and cumin. Bring mixture to a boil Reduce heat. Simmer, covered, for one hour. Uncover and cook 30 minutes more or to desired consistency. Chili shouldn't be too thick - it should be somewhat liquid but not runny like soup Skim of excess fat and serve.
NOTE: You can freeze this chili for several months. When reheating refrigerated leftover or frozen chili,
add a few tablespoons of water to regain proper consistency.
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