During Stampede, bubbling vats of chili are always a welcome warmup after a rainy night at the chucks. We love biting into velvety chunks of brisket and tomato. Cocoa, oregano, and smoky chipotle always mingle with black beans in ours. We’ve been known to simmer the meat with beer and top our bowls with lime-scented sour cream. We also have dreams about green chicken chili thickened with crushed corn tortilla chips. Yum.
Still riding the wave of nostalgia from yesterday’s 4 Street Rose theme, here is another Stampede-themed recipe scooped from the now defunct cafe. Their beanless chili is from the 1980s, so it’s chipotle-free. But for a straight up beef and tomato chili to feed a crowd, it’s basic and tasty. A quick search of foodnetwork.com shows 2,117 recipes for chili. If you haven’t mastered your own house speciality yet, chili is an easy work in progress.
UPDATE: Chasen’s chili recipe follows at bottom:
4 Street Rose Chili
2 kg lean ground beef
2 tbsp vegetable oil
1.1 kg (2.5 lbs) coarsely chopped white onions
2 28 oz cans whole tomatoes, chopped (with liquid)
1 7 oz can tomato paste
340 ml tomato juice
1 1/2 tsp Tabasco
2 1/2 tbsp Worchestershire sauce
2 tbsp chili powder
1/4 tsp cumin
1/2 tsp each cayenne, salt and pepper
Brown beef well in 1 tbsp oil. Drain fat and set meat aside. Add oil to pan and cook onions until transparent. Drain and set aside. Add all ingredients to a deep roasting pan, cover with foil and bake in a 350 F oven for 1 hour.
“The chili is so good. All gone now. Please send me ten quarts of your wonderful chili in dry ice to 448 Via Appia pignatelli. – Love and kisses, Elizabeth Taylor.” – Elizabeth Taylor, on location in Rome, 1962, writing to Dave Chasen, owner of Chasen’s Restaurant.
1/2 pound dry pinto beans
5 cups chopped tomatoes
1 pound green peppers, chopped
1 1/2 tablespoons oil
1 1/2 pounds onions, peeled and chopped
2 cloves garlic, minced
1/2 cup chopped parsley
1/2 cup butter
2 1/2 pounds ground beef, preferably chuck
1 pound lean ground pork
1/3 cup chili powder (add a smidge of cloves)
2 tablespoons salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons cumin seeds
Soak beans in water to cover overnight. Drain, cover with cold water and simmer until beans are tender, about 1 hour. Add tomatoes and simmer 5 minutes longer.
Saute green peppers in hot 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, stirring, 15 minutes or until crumbly and browned. Add meat to onion mixture and stir in chili powder. Cook 10 minutes.
Add meat mixture to beans along with salt, pepper and cumin seeds. Simmer, covered, 1 hour. Remove cover and simmer 30 minutes longer. Skim fat from top. Makes 8 to 10 servings.