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COOK'S CORNER : A CHASE FOR CHASEN'S CHILI.

Byline: Marge Powers

Jill Rosenberg of Hidden Hills has had a craving for Chasen's Chili, but misplaced her recipe. Thirteen readers responded with a recipe for the famous chili. All of the recipes were the same or similar, which boils down to the two variations that follow.

Jacquelynn Gordon found the first Chasen's Chili recipe below in an issue of the Ladies Home Journal in 1949 or 1950 and then again later in a newspaper. According to Maude Chasen, the owner of Chasen's, the chili recipe (that has been called Chasen's Chili, Chasen's Famous Chili and Chasing Chili) that had been published in various newspapers and magazines over the years had critical ingredients missing and was not the true Chasen's Chili. Chasen never shared the recipe.

The second recipe that follows is from ``Great Recipes From Los Angeles'' by Burks Hamner (1979), and appeared in the L.A. Life section in March 1995.

Thanks to all who sent along recipes. Give these two creations a try - we think you'll find them similar to the chili served at the restaurant.

CHASEN'S FAMOUS CHILI

(CHASING CHILI)

(Shared by Jacquelynn Gordon, Tarzana; Joan Lord, Sherman Oaks;

Cleve Pilgreen, Simi Valley;

Lori Huenink, Newhall)

1/2 pound pinto beans

Water

5 cups chopped tomatoes

1 pound green bell peppers, chopped

1 1/2 tablespoons vegetable oil

1 1/2 pounds onions, chopped

2 cloves garlic, minced

1/2 cup chopped parsley

1/2 cup butter

2 1/2 pounds ground beef (preferably chuck)

1 pound ground lean pork

1/3 cup chili powder

2 tablespoons salt

1 1/2 teaspoons pepper

1 1/2 teaspoons cumin seeds

1 1/2 teaspoons MSG

Soak beans in a pot of water overnight. Drain, cover with cold water and simmer until beans are tender, about 1 hour. Add tomatoes and simmer 5 minutes longer.

In a skillet, saute green peppers in oil until tender. Add onions and cook until tender, stirring frequently. Add garlic and parsley.

In another skillet, melt butter and add beef and pork. Cook and stir 15 minutes or until crumbly and brown. Add meat to onion mixture and stir in chili powder. Cook 10 minutes. Add meat mixture to beans and season with salt, pepper, cumin seeds and MSG.

Simmer, covered 1 hour. Remove cover and simmer 30 minutes longer. Skim fat from top. Makes 8 to 10 servings.

NOTE: This chili freezes well. Cool, place in quart containers and freeze. To serve, reheat.

CHASEN'S FAMOUS CHILI

(Shared by Irena Budrys, Simi Valley; Renee Hummel, Northridge;

J.M., Venice;

Carisa Iezza, Thousand Oaks;

Dorothea Woolsey, Encino;

Tom Pierret, San Fernando;

Skip Brenner, Moorpark;

Marie Mason, Sun Valley;

Mrs. Henry Gill Jr., Santa Clarita)

1 cup dry pinto beans

Water

5 cups canned tomatoes

1 pound green bell peppers, seeded and coarsely chopped

1 1/2 tablespoons vegetable oil

1 1/2 pounds onions, coarsely chopped

2 cloves garlic, crushed

1/2 cup minced parsley

1/2 cup butter

2 1/2 pounds ground beef

1 pound ground lean pork

1/3 cup chili powder

2 tablespoons salt

1 1/2 teaspoons pepper

1 1/2 teaspoons ground cumin

Rinse beans and place in a bowl with enough water to cover by 2 inches. Soak overnight.

Pour beans and soaking water into a large kettle, cover and simmer until tender, 1 to 2 hours. Add tomatoes and simmer 5 minutes longer.

While beans are cooking, saute green peppers in oil in a large skillet 5 minutes. Add onions and cook and stir until tender. Add garlic and parsley.

In another skillet, melt butter. Add beef and pork and saute about 15 minutes. Add meat to onion mixture; stir in chili powder and simmer 10 minutes. Add meat mixture to beans and season with salt, pepper and cumin.

Simmer chili, covered, 1 hour. Remove cover and continue cooking 30 minutes, stirring now and then and adding water to keep it moistened if needed. Skim fat. Serve chili in deep bowls. Makes about 4 quarts.

NOTE: Chili freezes well. Cool, spoon into quart or pint containers, cover tightly and freeze.

Can you help?

If you have recipes that can help these readers, please send them along to us at the address below to share in a future column.

I am looking for a really good tried and true crispy, chewy oatmeal cookie - not a moist, mushy one. All the ones I bake disappoint me.

- A reader

My favorite salad dressing is the Sesame Chinese Style Naked Dressing distributed by Naked Foods of Glendora. It contains canola oil, water, miso, honey, sesame oil, balsamic vinegar, white wine vinegar, soy sauce, ginger garlic, red chili pepper and cilantro. Does anyone have a dressing recipe for something similar tasting?

- Orna Nathan

Granada Hills
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Publication:Daily News (Los Angeles, CA)
Article Type:Recipe
Date:Apr 9, 1997
Words:794
Previous Article:CITY OF LOS ANGELES : MAYOR 1,210 OF 1,932 PRECINCTS.
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