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Warm up in cold weather with Raymond Burr's chili recipe
The official chili of defense attorneys everywhere.
Newspaper columnist Johna Blinn had a rather unique syndicated series that profiled celebrities and their recipes. It was a popular read in the 1970s. These recipes of the stars were later collected in her 1981 Celebrity Cookbook.
One of those recipes happened to be a chili from the kitchen of Raymond Burr. Yes, Perry Mason himself loved his spicy stew.
Here's the recipe, reprinted from Recipes for Rebels:
RAYMOND BURR’S CHILI SUPREME
1 1/2 lbs ground round steak
2 large onions, diced
2 tbsp. Wesson oil (or another vegetable oil)
1 lb. dried red beans
1 chunk, salt pork
1 20 oz. can (or 2 1/2 cups) canned tomatoes
1/2–3/4 tsp. chili powder, to taste
• In a large pan, add beans with enough water to cover by 1 inch and cook along with salt pork until beans are tender. Add water as necessary, and then let the water boil down until soup is thick.
• Saute ground beef in oil, along with onions and chili powder until done.
• Add beef to beans, along with the can of tomatoes. Continue cooking for 2 hours or more at very low heat. This produces a sweet, succulent chili like you have never tasted before. Better the second day.
If you do decide to make it, let us know how it is!
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