Chasen's Chili Recipe

Introduction

Chasen’s chili recipe is a culinary icon, renowned for its rich, complex flavors and satisfying warmth. Originating from the legendary Chasen’s restaurant in Hollywood, a favorite of celebrities and power brokers for decades, this chili stands apart from more pedestrian versions. Its enduring popularity stems not just from its famous clientele but also from its meticulous construction, resulting in a deeply layered and unforgettable taste experience. It’s a chili that requires time and attention, a process that yields an extraordinary reward, and a recipe often sought after by home cooks aiming to replicate a touch of Hollywood glamour in their own kitchens.

Ingredients

The key to Chasen’s chili lies in the quality and balance of its ingredients. Here’s what’s needed to create this masterpiece:

Beef: 3 pounds of high-quality beef chuck, cut into 1/2-inch cubes. Ground beef can be used in a pinch, but the cubed chuck provides superior texture.
Dried Chilies: A blend is crucial. Typically includes ancho chilies, pasilla chilies, and New Mexico chilies. The exact ratio is often debated, but about 6-8 chilies total, depending on size, is a good starting point.
Onions: 2 large yellow onions, finely chopped.
Garlic: 6 cloves garlic, minced.
Tomatoes: 1 (28-ounce) can crushed tomatoes, preferably San Marzano.
Tomato Paste: 6 ounces.
Beef Broth: 4 cups.
Dark Beer: 1 (12-ounce) bottle of a dark lager or stout. This adds depth and complexity.
Spices: 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon oregano, 1/2 teaspoon cayenne pepper (or more, to taste), 1/4 teaspoon ground cloves, 1 bay leaf.
Cocoa Powder: 1 tablespoon unsweetened cocoa powder. This adds richness and enhances the other flavors.
Worcestershire Sauce: 2 tablespoons.
Olive Oil: 2 tablespoons.
Salt and Pepper: To taste.

Substitutions are possible, but will affect the final flavor. Using a different beer, for example, will impart a different taste. Canned diced tomatoes can replace crushed tomatoes, but the texture will be slightly different. Experimentation is encouraged, but start with the traditional ingredients for the most authentic experience.

Preparation Steps

Proper preparation is vital for Chasen’s chili. The key is to develop the flavors of the chilies.

Prepare the Chilies: Remove the stems and seeds from the dried chilies. Toast them in a dry skillet over medium heat for a few minutes, until fragrant and slightly pliable. Be careful not to burn them, as this will make them bitter.
Rehydrate the Chilies: Place the toasted chilies in a bowl and cover with hot water. Let them soak for at least 30 minutes, or until softened.
Make the Chili Paste: Drain the chilies, reserving the soaking liquid. Place the softened chilies in a blender or food processor with a cup of the soaking liquid and blend until smooth. Add more liquid if needed to achieve a paste-like consistency.
Prepare the Beef: Pat the beef chuck cubes dry with paper towels. This helps them brown properly. Season generously with salt and pepper.
Chop Vegetables: Finely chop the onions and mince the garlic. This ensures even cooking and release of flavors.

Tip: To save time, the chili paste can be made a day ahead and stored in the refrigerator. This allows the flavors to meld even further. Properly toasting and rehydrating the chilies is paramount to the overall success of the recipe.

Cooking Instructions

Cooking Chasen’s chili is a multi-stage process that builds flavor at each step.

Brown the Beef: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, being careful not to overcrowd the pot. Overcrowding will steam the beef instead of browning it. Set the browned beef aside.
Saut Aromatics: Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
Add Chili Paste and Spices: Stir in the chili paste, chili powder, cumin, oregano, cayenne pepper, cloves, and cocoa powder. Cook for 1-2 minutes, stirring constantly, until fragrant. This blooms the spices, enhancing their flavor.
Deglaze the Pot: Pour in the dark beer and scrape the bottom of the pot to loosen any browned bits. This adds a layer of flavor.
Combine Ingredients: Return the browned beef to the pot. Add the crushed tomatoes, tomato paste, beef broth, Worcestershire sauce, and bay leaf.
Simmer: Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or preferably 4-5 hours. The longer the chili simmers, the more the flavors will meld and the beef will become tender. Stir occasionally to prevent sticking.
Adjust Seasoning: After simmering, remove the bay leaf. Taste the chili and adjust seasoning with salt and pepper as needed. If the chili is too thick, add more beef broth. If it’s too thin, simmer uncovered for a while longer to reduce the liquid.

The slow simmering process is crucial for achieving the signature depth of flavor in Chasen’s chili. Resist the urge to rush it.

Serving Suggestions

Chasen’s chili is incredibly versatile and can be served in a variety of ways.

Classic Presentation: Serve in a bowl topped with shredded cheddar cheese, chopped onions, and a dollop of sour cream.
Add a Kick: Offer a side of chopped jalapeos for those who like extra heat.
Serve with Cornbread: A warm slice of cornbread is the perfect accompaniment to the rich chili.
Chili Cheese Fries: Spoon chili over a bed of crispy French fries and top with melted cheese.
Chili Dogs: Use the chili as a topping for hot dogs.

Traditional accompaniments often include oyster crackers. Consider serving it with a simple green salad to provide a fresh contrast to the richness of the chili.

Tips and Common Mistakes

To ensure success with Chasen’s chili, keep these tips in mind:

Don’t Burn the Chilies: Over-toasting the dried chilies will result in a bitter chili. Watch them carefully and remove them from the heat as soon as they become fragrant and pliable.
Brown the Beef Properly: Brown the beef in batches to prevent overcrowding the pot. This ensures that the beef develops a good crust, which adds flavor to the chili.
Don’t Rush the Simmering Process: The long, slow simmer is crucial for developing the complex flavors of the chili. Resist the urge to shorten the cooking time.
Adjust the Spice Level: The cayenne pepper can be adjusted to suit your taste. Start with a small amount and add more as needed.
Skim the Fat: As the chili simmers, fat will rise to the surface. Skim it off occasionally for a richer, less greasy final product.
Taste and Adjust Seasoning: Always taste the chili and adjust the seasoning with salt and pepper as needed. The flavors will change as the chili simmers, so it’s important to taste it periodically.

Explore More Cooking Guides

Learning the art of Chasen’s chili recipe unlocks a gateway to culinary mastery. This hearty, flavorful dish represents more than just a meal; it’s a taste of history, a testament to patient cooking, and a canvas for personal expression. The depth of its flavors and the satisfaction of crafting it from scratch make it a rewarding experience for any cook. Whether serving it to family or friends, Chasen’s chili recipe is sure to impress. Why not embark on this delicious adventure? Find even more exciting recipes and cooking tips at website.com, where a world of culinary inspiration awaits.