LIZ TAYLOR CHILI

This recipe is from an early 1970’s ladies club cookbook. The story goes that this chili is a specialty of a restaurant in Hollywood frequented by the stars and Elizabeth Taylor was a particular fan. This makes a big 5 quart batch.

INGREDIENTS

8 ounce pinto beans

5 cups canned tomatoes

24 ounces chopped onion

1 pound chopped green pepper

1.5 tablespoons salad oil

2 cloves garlic, crushed

½ cup chopped parsley

½ cup butter

2.5 pounds ground beef

1 pound lean ground pork

¼ to 1/3 cup chili powder

2 tablespoons salt

1.5 teaspoons pepper

1.5 teaspoons cumin seed

1.5 teaspoons monosodium glutamate

DIRECTIONS

Wash pinto beans and soak overnight. Then simmer in large pan for 1.5 hours or until tender.

Add tomatoes and simmer for 5 minutes.

In separate pan, brown onion and green pepper in salad oil, cook until tender. Add garlic and parsley.

In another pan, sauté beef and pork in butter, then add to onion mixture along with all the spices, simmer for 10 minutes.

Add this mixture to the bean and tomato in the large ban and simmer for 1 hour covered and 30 minutes uncovered. Simmering longer helps the flavor, but you may need to add water so it doesn’t thicken too much.

Skim fat from top before serving.