Craving a bowl of rich, smoky, and perfectly spiced chili? Chasen’s Chili is a hearty, flavor-packed dish that’s simmered to perfection with premium ingredients. Whether you’re warming up on a chilly day or feeding a crowd, this chili is a guaranteed crowd-pleaser. Ready to taste the ultimate comfort food?
Image source: AI-generated
Prep Time: 20 mins | Cook Time: 2 hrs 10 mins | Total Time: 2 hrs 30 mins
Servings: 8–10 | Yield: 3 quarts
Ingredients
- 1 ¼ cups dried pinto beans (or 2 ½ cups canned, drained)
- 3 cups cold water (omit if using canned beans)
- 3 ½ lbs coarsely ground beef (80/20 blend recommended)
- 4 tbsp vegetable oil, divided
- 4 cups diced yellow onions
- 4 cups diced green bell peppers
- 2 tbsp minced garlic
- ½ cup chopped fresh parsley
- 4 tbsp unsalted butter
- 5 cups canned crushed tomatoes (with juices)
- ½ cup chili powder (adjust for heat preference)
- 1 ½ tsp freshly ground black pepper
- 2 tsp ground cumin
- 1 ½ tsp salt (or to taste)
Garnish Options
- Sour cream
- Shredded cheddar cheese
- Diced onions
- Oyster crackers or cornbread
Instructions
- Prepare Beans:
- If using dried beans, simmer in 3 cups water until tender (~1 hour). Drain and set aside. Skip if using canned beans.
- Sauté Vegetables:
- Heat 2 tbsp oil in a large skillet over medium heat. Add onions and bell peppers; cook until soft (8–10 mins).
- Stir in garlic and parsley; cook 1 minute until fragrant. Transfer to a bowl.
- Brown the Beef:
- In a 6-quart Dutch oven, heat remaining 2 tbsp oil and butter over medium-high. Add beef; break into chunks with a wooden spoon.
- Cook 15–20 mins until browned. Drain excess fat if needed.
- Build Flavor:
- Stir in chili powder, cumin, black pepper, and salt; cook 2 minutes to toast spices.
- Add sautéed vegetables, tomatoes, and 1 cup water. Bring to a simmer.
- Simmer:
- Reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
- Add cooked beans; simmer uncovered 30 more minutes. Skim fat before serving.
- Serve:
- Ladle into bowls and top with garnishes.
