Frisch’s Chili Recipe Copycat
OK – once again you’ve asked for a famous restaurant recipe and once again I’ve got it! Here’s a great copycat of Frisch’s Chili Recipe.
Actually, I have one of my readers of my Community Press weekly syndicated column to thank for this, Marion Johannigman, from the Westside of Cincinnati.
Marion cooks hers in a pressure cooker. Here’s my adaptation of Marion’s chili. She said she found the original recipe years ago in the newspaper. Since most of you don’t have pressure cookers, I’ve adapted it for stove top cooking.
CHILI RECIPE LIKE FRISCH’S BIG BOY
3 pounds ground beef
3 cups water
1 small onion, chopped
1 green pepper, chopped
2-1/2 tablespoons chili powder or more to taste
1 teaspoon garlic powder
1 tablespoon salt
1 generous cup of tomato puree (about 5 oz)
6 oz tomato paste
2-3 cans kidney beans
1 teaspoon black pepper
1 teaspoon paprika
Pressure Cooker: Place crumbled ground beef in pressure cooker with water and cook for one hour (don’t brown). Add onions and green pepper, continue cooking in pressure cooker for 30 minutes. Add everything except beans and cook slowly in open cooker for 2 hours, stirring occasionally. Add beans and continue cooking for 5 minutes. Serves 12-16. Can be frozen.
Stovetop method: Place everything except beans in a large soup pot. I am using our Le Creuset enameled cast iron pot which heats so well and keeps food warm for hours. And of course I’m using a heat resistant spatula (doesn’t stain either) to stir the chili with.
That way I can get stir around the sides of the pan too. After about 30 minutes, check to see if meat is cooked. If it is, add beans and cook another 20 minutes or so. Taste for seasonings. The longer you cook this the better it gets.