Hollywood-Style Chili
By America's Test KitchenPublished on September 4, 2013
Time
2¾ hours
Yield
Serves 6 to 8
Ingredients
3 pounds bone-in pork blade chops, about 1 ½ inches thickSalt and pepper 4 tablespoons unsalted butter 2 pounds 85 percent lean ground chuck 3 green bell peppers, seeded and chopped fine2 onions, chopped fine4 garlic cloves, minced¼ cup chili powder 2 teaspoons ground cumin 1 teaspoon minced canned chipotle chilis in adobo sauce 2 teaspoons adobo sauce 1 (29-ounce) can tomato sauce 2 (28-ounce) cans crushed tomatoes 1 cup water 3 (16-ounce) cans pinto beans, drained and rinsed
Before You Begin
Chipotle chiles can be very hot: We wear rubber gloves when handling them. To freeze leftover chiles in adobo sauce, transfer contents of can to zipper-lock bag and freeze for up to 3 months.
Instructions
- BROWN MEAT Pat pork dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in Dutch oven over medium-high heat. Add pork and cook until well browned on all sides, about 5 minutes per side. Transfer pork to plate. Add beef to pot and cook over medium-high heat, stirring occasionally, until no longer pink, about 5 minutes. Drain beef and set aside.
- COOK VEGETABLES Return Dutch oven to medium heat and melt remaining butter. Add peppers and onions and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant, about 30 seconds.
- SIMMER CHILI Stir in chile, adobo sauce, tomato sauce, crushed tomatoes, and water and bring to boil. Return pork and beef to pot, along with any accumulated juices. Reduce heat to low and simmer, covered, stirring occasionally, until pork is tender, about 1 hour.
- ADD BEANS Transfer pork to cutting board. When cool enough to handle, remove meat from bones, -discarding fat, and chop coarsely. Use wide spoon to skim any fat from surface of chili. Stir chopped pork and pinto beans into pot, return to simmer, and cook, uncovered, stirring occasionally, for 30 minutes. Season with salt and pepper. Serve. (Chili can be refrigerated for up to 3 days.)
Time
2¾ hoursYield
Serves 6 to 8Ingredients
3 pounds bone-in pork blade chops, about 1 ½ inches thick
Salt and pepper
4 tablespoons unsalted butter
2 pounds 85 percent lean ground chuck
3 green bell peppers, seeded and chopped fine
2 onions, chopped fine
4 garlic cloves, minced
¼ cup chili powder
2 teaspoons ground cumin
1 teaspoon minced canned chipotle chilis in adobo sauce
2 teaspoons adobo sauce
1 (29-ounce) can tomato sauce
2 (28-ounce) cans crushed tomatoes
1 cup water
3 (16-ounce) cans pinto beans, drained and rinsed
Test Kitchen Techniques
Ingredients
3 pounds bone-in pork blade chops, about 1 ½ inches thick
Salt and pepper
4 tablespoons unsalted butter
2 pounds 85 percent lean ground chuck
3 green bell peppers, seeded and chopped fine
2 onions, chopped fine
4 garlic cloves, minced
¼ cup chili powder
2 teaspoons ground cumin
1 teaspoon minced canned chipotle chilis in adobo sauce
2 teaspoons adobo sauce
1 (29-ounce) can tomato sauce
2 (28-ounce) cans crushed tomatoes
1 cup water
3 (16-ounce) cans pinto beans, drained and rinsed
Test Kitchen Techniques
Ingredients
3 pounds bone-in pork blade chops, about 1 ½ inches thick
Salt and pepper
4 tablespoons unsalted butter
2 pounds 85 percent lean ground chuck
3 green bell peppers, seeded and chopped fine
2 onions, chopped fine
4 garlic cloves, minced
¼ cup chili powder
2 teaspoons ground cumin
1 teaspoon minced canned chipotle chilis in adobo sauce
2 teaspoons adobo sauce
1 (29-ounce) can tomato sauce
2 (28-ounce) cans crushed tomatoes
1 cup water
3 (16-ounce) cans pinto beans, drained and rinsed
Test Kitchen Techniques
Why This Recipe Works
During the golden age of Hollywood, Chasen’s restaurant hosted all manner of stars, from the Rat Pack to Alfred Hitchcock. When the restaurant closed in 1995, few recipes were more sadly mourned than its famous Hollywood-Style Chili. Chasen’s original recipe started with a combination of beef chuck roast and pork butt. Because we lacked the special large-holed meat grinder employed at Chasen’s, we opted for store-bought ground beef and coarsely chopped blade chops instead. Using canned beans, tomato sauce, and crushed tomatoes helped streamline the process, while chipotle chiles in adobo sauce added depth and heat.
Before You Begin
Chipotle chiles can be very hot: We wear rubber gloves when handling them. To freeze leftover chiles in adobo sauce, transfer contents of can to zipper-lock bag and freeze for up to 3 months.
Instructions
- BROWN MEAT Pat pork dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in Dutch oven over medium-high heat. Add pork and cook until well browned on all sides, about 5 minutes per side. Transfer pork to plate. Add beef to pot and cook over medium-high heat, stirring occasionally, until no longer pink, about 5 minutes. Drain beef and set aside.
- COOK VEGETABLES Return Dutch oven to medium heat and melt remaining butter. Add peppers and onions and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant, about 30 seconds.
- SIMMER CHILI Stir in chile, adobo sauce, tomato sauce, crushed tomatoes, and water and bring to boil. Return pork and beef to pot, along with any accumulated juices. Reduce heat to low and simmer, covered, stirring occasionally, until pork is tender, about 1 hour.
- ADD BEANS Transfer pork to cutting board. When cool enough to handle, remove meat from bones, -discarding fat, and chop coarsely. Use wide spoon to skim any fat from surface of chili. Stir chopped pork and pinto beans into pot, return to simmer, and cook, uncovered, stirring occasionally, for 30 minutes. Season with salt and pepper. Serve. (Chili can be refrigerated for up to 3 days.)
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