Original Recipe from the cookbook “Chasen’s Where Hollywood Dined,” by Betty Goodwin
I love Old Hollywood. From Singin’ In The Rain, to Sunset Blvd.—I’ve always been obsessed with the “Golden Era” of Hollywood. During this time, Hollywood Players all had one thing in common. No, not their bank accounts—but their love for Chasen’s Chili!
Chasen’s was the go to spot for Hollywood’s Elite. Jimmy Stewart had his bachelor party there, Shirley Temple sipped her non-alcoholic namesake drink at the bar (invented for her at the request of Dave Chasen), Alfred Hitchcock dined there every Thursday night with his wife Alma. You get the picture. But the one thing they’re still known for happens to be one of my favorite foods. Chili.
I’m a chili aficionado. I’ve been making my own for the past 2 decades—and have the best there is. Nothing can compare to Chasen’s Chili. It’s so good in fact Elizabeth Taylor had it shipped to her while filming in Rome, 1962! That’s how good it is.
“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.”
What makes it so special? It’s the meat. Dave Chasen never used chintzy pieces of ground beef—this stew is overloaded with meaty chunks of steak and pork roast that marry with the tangy spice magic. Served with cornbread, this chili is an absolute addiction.
I’ve been making this chili for 10 years. Trust me when I say it’s a MUST MAKE. Sadly Chasen’s left this world in 1995 and took Old Hollywood with it. But let’s look on the bright side—I’ve resurrected this delicious chili just for you.
Gebhardt Chili Powder is as necessity for this recipe (purchase here) – this is the brand they used at Chasen’s, and Gebhardt’s has a rich history of it’s own. In 1896, William F. Gebhardt, the inventor of the chili powder, started selling bottles of his concoction and called it Gebhardt’s Eagle Brand Chili Powder – the blend of spices and flavor is fantastic.