Almost from the day it opened in 1936, Chasen’s was Hollywood’s power-lunch-and-dinner place. Sadly, Chasen’s closed its doors on April 1, 1995. But their Famous Chili lives on---here’s their recipe. Enjoy!

½ pound dried pinto beans, picked over and washed
5 cups canned crushed tomatoes
3 medium green bell peppers, cored, seeded, and coarsely chopped
1½ tablespoons vegetable oil
4 medium yellow onions, peeled and coarsely chopped
2 cloves garlic, peeled and minced
½ cup finely chopped fresh parsley
½ cup (1 stick) butter
2½ pounds ground lean beef chuck
1 pound ground lean pork
1/3 cup chili powder
2 tablespoons salt
1½ teaspoons black pepper
1½ teaspoons ground cumin

Soak beans overnight in large heavy pot in cold water to cover by 2 inches.

Next day, cover and simmer beans in soaking water until tender—about 1 hour. Add crushed tomatoes and simmer 5 minutes longer.

Stir-fry green peppers in oil in a very large heavy skillet over moderate heat until limp—about 5 minutes. Add onions and stir-fry until glassy—5 to 8 minutes. Stir in garlic and parsley and set aside.

In a second very large heavy skillet, melt butter over moderately high heat. Add beef and pork and sauté stirring often, about 15 minutes. Add meat to onion mixture, blend in chili powder, and cook, stirring occasionally, 10 minutes.

Add meat mixture to beans, along with salt, pepper and cumin. Bring to boil, adjust heat so chili bubbles gently, cover and simmer 1 hour. Remove cover and cook, stirring occasionally, 30 minutes longer.

Skim any fat from chili, ladle into heated soup bowls, and serve.