Walt Disney was known to be one of those who would pick a hamburger over a steak, no matter what the setting. Like so many who grew up during The Great Depression, he had developed a taste for simple foods and canned foods (including Spam). One of his favorite meals of all, however, was Chasen’s Chili. Chasen’s was a famous restaurant in Hollywood, California from 1932 to 1995, whose recipe was revealed after it closed. Other famous fans of the chili included President Franklin D. Roosevelt, actor Frank Sinatra and actress Elizabeth Taylor. 

Chasen’s also happens to be the spot where Ronald Reagan met Nancy on a blind date in 1949. And there was recently a musical produced on the events of that evening.

Simple but delicious recipes are obviously wonderful for camping, and nothing screams Fort Wilderness like a pot of chili. I have adapted the recipe to replace the dried pinto beans, which require long cooking not appropriate for a camping princess, to be replaced by canned pinto beans (just rinse them well).

ingredients

1 (15 oz) can of pinto beans, rinsed and drained
1 (28-ounce) can diced tomatoes (do not drain)
1 green bell pepper, chopped
2 tablespoons vegetable oil
3 cups chopped onions
2 cloves garlic, crushed
1/2 cup parsley, chopped
1/2 cup butter
2 pounds beef chuck, coarsely chopped* (can substitute 3.5 pounds of ground chuck for the beef and pork)
1 pound pork shoulder, coarsely chopped*
1/3 cup chili powder
1 tablespoon salt
1 1/2 teaspoons pepper
1 1/2 teaspoons ground cumin**

directions

Put the tomatoes (with juice) and beans in a pot and simmer for five minutes. Saute bell pepper and onion in oil for about five minutes. Add the garlic and parsley, and add to bean and tomato mixture. Now, saute the beef and pork in the butter until they are brown, and add to the bean mixture. Next, add the seasonings. Bring to boil, then simmer for 30-60 minutes. Skim excess fat and serve with sour cream, chopped green onion, and grated cheese.

You can make this before your trip, freeze, and take it with you. I like to serve with sweet cornbread and a simple salad.