When you think "chili" and "classic crime television," the first name that comes to mind is Columbo. Peter Falk's character loved to eat the stuff. But as far as making a big pot of chili? Leave that to Perry Mason.

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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