Our Recipes


Serves Eight as a Soup or Four as an Entrée


Adapted from West Coast Prime Meats Cooks © 2015


  • Five ounces dry kidney beans
  • One pound + 14 ounces prime beef
  • Ten ounces (approximately one large) Spanish or white onion, peeled and cored
  • Ten ounces (approximately two medium) yellow pepper, cored and seeded
  • Two tablespoons clarified butter or blended olive oil
  • Two tablespoons (approximately four medium cloves) garlic, peeled and chopped fine
  • Six ounces tomato juice
  • Ten ounces chili sauce
  • Two tablespoons chili powder
  • One and a quarter teaspoons paprika
  • One and a half teaspoons salt
  • One and a quarter teaspoons pepper
  • Three-quarters teaspoon dried oregano
  • Eight ounces sour cream
  • Eight ounces Cheddar cheese


  1. Put the kidney beans in a medium sauce pan, cover with cool tap water and cook over high flame for 30 minutes, then drain and set aside.
  2. Cut the beef in one-inch pieces, trimming any excess fat.
  3. Cut the peppers and onions in one-inch pieces.
  4. In a large stock pot, heat the clarified butter or oil over medium-high flame. Add the beef, lower the heat to medium and sauté for 30 minutes until fully cooked and tender.
  5. Add the onions, peppers and garlic; cook together for 10 minutes more.
  6. Add the beans with the tomato juice, chili sauce, chili powder, paprika, salt, oregano and pepper and simmer for 20 minutes.
  7. Add a little water if necessary and adjust the salt and pepper to taste.
  8. Divide the chili among eight cups or four bowls, top with the sour cream and Cheddar cheese and serve.

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.


Photo credit: Smith Brothers Restaurants

Bob & Gregg Smith
Partners, Smith Brothers Restaurants

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