Chasen's Chili is one of those recipes that carries a legend in every spoonful. Born in the kitchen of Chasen's, the Beverly Hills restaurant that welcomed Hollywood royalty from 1936 until 1995, this chili became a signature dish for stars who could have ordered anything but kept coming back to a simple bowl of red. It is rich, slow-simmered, and deeply nostalgic, a taste of old-school California dining with a Texas-sized reputation.
If you have searched for a Chasen's Chili recipe, you are likely chasing more than heat. You want the velvety texture, the balanced spices, and the backstory that made Elizabeth Taylor reportedly crave it from across the ocean. This guide covers the history, the ingredients, the technique, and the serving traditions that keep Chasen's Chili relevant for modern cooks.
The History Behind Chasen's Chili
Chasen's started as a small club owned by Dave Chasen, a former vaudeville performer, and it grew into one of the most exclusive dining rooms in Los Angeles. The menu was not built on molecular tricks or fleeting trends. It was built on classics like chili, and the restaurant's version became so popular that it earned a place in the cultural memory of Hollywood's golden age.
The chili was not a side note. It was a calling card. Regulars knew they could count on its consistent, comforting flavor, whether they were celebrating a premiere or escaping a long day on set. Over the decades, the recipe became as famous as the famous people who ate it, and that reputation helped turn Chasen's Chili into a dish that home cooks still try to recreate today.
From Restaurant Specialty to Celebrity Obsession
Chasen's was the kind of place where Frank Sinatra, Jimmy Stewart, Orson Welles, and countless other icons could dine without turning every meal into a press event. The chili fit that atmosphere perfectly. It was unfussy, satisfying, and impossible to make trendy, which made it feel both exclusive and honest at the same time.
Even after the restaurant closed in 1995, the chili lived on through cookbooks, newspaper archives, and word-of-mouth recipe swaps. It became a piece of culinary Americana, proof that a dish does not need caviar or truffles to become legendary. It only needs a memorable flavor and a room full of people who refuse to forget it.
Elizabeth Taylor's Famous Request
The most repeated story about Chasen's Chili involves Elizabeth Taylor, who was said to have missed the dish while filming Cleopatra in Rome. According to lore, the restaurant arranged for the chili to be sent to her, turning a simple comfort food into an international symbol of star treatment. Whether every detail is exact or slightly polished by time, the story captures why the recipe endures.
That association with Taylor gave Chasen's Chili a second life. Fans of classic Hollywood began seeking out the recipe, and cooks who had never set foot in Beverly Hills started simmering their own versions. The dish became a way to connect with a glamorous era through something as ordinary and inviting as a bowl of chili.
What Makes Chasen's Chili Different
Chasen's Chili is not a fiery Texas red that challenges your taste buds with ghost peppers and little else. It is a slow-simmered blend of ground beef, ground pork, pinto beans, tomatoes, green peppers, onions, garlic, and a generous amount of chili powder. The result is thick, mildly spiced, and deeply savory, with a texture that feels almost velvety rather than chunky and aggressive.
Another distinction is the use of butter. Many chili recipes rely on oil or straight meat fat, but Chasen's style often calls for butter to help brown the meat and build a richer base. That small choice changes the final character of the pot, giving the chili a smooth, rounded flavor that pairs well with cornbread, crackers, or simply a spoon.
Core Ingredients and Flavor Builders
The backbone of an authentic Chasen's Chili recipe is dried pinto beans, which are soaked and simmered until tender before joining the main pot. Canned tomatoes add acidity and body, while green bell peppers and onions provide sweetness and depth. Garlic, parsley, salt, black pepper, and cumin round out the seasoning, but chili powder remains the star.
Ground beef and ground pork work together to create a more complex flavor than beef alone. The pork adds richness without making the chili heavy, and the beef keeps the dish grounded in familiar chili territory. For the best results, use a chili powder blend you genuinely enjoy, because it will dominate the final taste more than any other spice.
The Low-and-Slow Cooking Method
Making Chasen's Chili is not a weeknight sprint. You start by soaking and cooking the beans, then brown the meats in butter, add the vegetables, and stir in the spices and tomatoes. Once everything is combined, the pot simmers gently for an hour or longer, allowing the flavors to meld and the liquid to reduce into a thick, glossy sauce.
Patience is the secret ingredient. A rushed chili can taste flat or disjointed, but a slow-simmered batch develops a rounded, almost luxurious character. Skim excess fat near the end, adjust the salt, and let the chili rest for a few minutes before serving. Like many braises and stews, it often tastes even better the next day.
Serving, Storing, and Enjoying Chasen's Chili
At Chasen's, chili was often served simply, without a mountain of distractions. That approach still works beautifully today. A bowl of Chasen's Chili needs only a few classic toppings to shine, and the mild spice level makes it welcoming for guests who do not want their dinner to double as a test of endurance.
For a modern gathering, you can set up a chili bar with shredded cheddar, diced onions, sour cream, sliced jalapeños, and tortilla chips. But if you want the old-Hollywood experience, keep it restrained. Let the chili speak for itself, and offer a side of cornbread or saltines for contrast.
Classic Toppings and Pairings
Traditional chili toppings like diced white onion, shredded sharp cheddar, and a dollop of sour cream add coolness and texture. Oyster crackers or saltines provide a salty crunch, while cornbread brings a subtle sweetness that balances the chili powder. Some cooks also serve it over rice, baked potatoes, or Fritos for a heartier meal.
For drinks, a cold lager or pilsner cuts through the richness without overpowering the spices. Iced tea, a simple margarita, or a light red wine can also work. The key is to avoid anything too tannic or heavy, since Chasen's Chili is more about comfort than confrontation.
Make-Ahead, Freezing, and Reheating
Chasen's Chili is an excellent make-ahead dish. Cool it quickly after cooking, then refrigerate it in an airtight container for up to four days. The flavors continue to deepen overnight, so a batch made on Sunday can taste even better on Tuesday. Reheat gently on the stovetop, adding a splash of water or broth if it has thickened too much.
For longer storage, freeze the chili in portioned containers for up to three months. Thaw it overnight in the refrigerator, then reheat over low heat, stirring occasionally. Avoid a hard boil, which can break down the beans and make the texture mushy. Fresh toppings added after reheating bring back the lively contrast of a just-made pot.
If you are ready to bring a little old-Hollywood comfort to your kitchen, gather your ingredients, set aside an afternoon, and let a pot of Chasen's Chili simmer. The recipe rewards patience, and the leftovers might just become the best part of your week.