Elizabeth Taylor’s Favorite Chili Recipe

Oh my goodness over the years I have made so many different versions of one chili recipe or another. Some good, some bad, some okay, this is pretty durn good a “do over” meaning it was good enough to make again and again. I had a friend give me this recipe. This recipe is the one Elizabeth Taylor loved from the restaurant name Chasens’s in West Hollywood. She would even have this chili flown in from all over just for her. Okay can chili be that wonderful? I mean really, if I had something “flown in” this would not be it? This is a good recipe for chili and since it is the big game Super Bowl Sunday what better thing can you make than chili…right? Thanks, Theresa!


1/2 pound dried pinto beans
1 – 28oz can diced tomatoes in a jar
1 large green bell pepper chopped fine
2 tablespoons butter
3 cups chopped onion
2 cloves garlic minced
1/2 cup parsley chopped
1/2 cup butter
2 pounds of beef chuck chopped coarsely
1 pound pork shoulder chopped coarsely
1/3 cup Gebhardt’s chili powder
1 tablespoon salt
1 1/2 teaspoon fresh ground pepper
1 1/2 teaspoon Farmer Brothers Ground Cumin

Chasen’s used the best beef chuck, center cut trimmed completely of any fat. The restaurant used a special meat grinder but, for home use I chopped the meat into one quarter inch chucks.

The chili powder and cumin I found on line at of all places Amazon. Many grocery stores do have this brand if not you can use what ever you have. The brands (Gebhardt’s and Farmer Brothers) I have found do make a small difference in the taste.

Rinse beans and pick out any debris. Place beans in a dutch oven with water to cover. Boil for 2 minutes. Remove from heat. Cover and let stand for 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 30 minutes.

In a large skillet Saute bell pepper in butter for five minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley then add to bean mixture. Add tomatoes to bean mixture.

In same skillet melt butter and saute beef and pork until browned, once browned add to bean mixture along with the chili powder, salt, pepper and cumin.

Bring mixture to a boil and reduce heat and simmer covered for 1 to 2 hours. I place everything in the chock-pot and cook for about 3 + hours. This version is not as thick as some I have seen. We love to add all the things seen above. Frito’s, avocado, cilantro, lime, cheddar cheese, sour cream, tomatoes, jalapenos, rice and green onions….maybe a little hot sauce. Enjoy

GOOoo.. Giants !!