Warm up in cold weather with Raymond Burr's chili recipe
The Perry Mason star would have gotten along with Columbo quite well.
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!