Prep 15 mins
Cook 15 mins
From the Washington, DC restaurant's website. My husband loves chili and this is one of his favorites. On the website, this is described as: Sweet and slightly hot, this saloon-style Chili has been a staple on Clyde's menu for over 30 years. Liz Taylor would order it by the gallon and have it shipped to her house! Since we no longer offer our chili in the can at Britches clothing store, it's only fair that we give you the recipe that has been top secret for many years. *Note: the light chili powders have more of the hot seeds or flakes ground with the pods. By using more of the dark chili powder, our chili is a little sweeter.
- 1 tablespoon vegetable oil
- 1 lb small onion, diced
- 1 tablespoon garlic, minced
- 1 1⁄2 lbs ground beef
- 1 (25 ounce) can chili beans
- 1 (12 ounce) jar chili sauce
- 2 tablespoons light chili powder
- 1⁄4 cup dark chili powder
- 2 tablespoons Worcestershire sauce
- In a heavy bottomed pot, saute the onion and garlic in the vegetable oil until golden brown.
- Add the beef to the onions and cook until it is about medium rare. Do not stir the beef around too much-you want to have large clumps of beef in the finished chili.
- Add the rest of the ingredients and stir until just blended. (It may seem like a lot of chili powder but that's why they call it chili!).
- Cook the chili over medium heat for about 10 minutes, just until the meat is fully cooked. Don't overcook it!
- Serve with ice cold beer and condiments like sharp cheddar cheese, sour cream, and minced onions.
We've made this chili several times now and it's become an easy favorite. Really quick to put together and eat right away, even better reheated the next day, my daughter has been making this on her own since she was seven. She prefers it with ground turkey, but is happy to use ground beef as well. I can leave everything in the pantry and just make sure I have frozen packs of ground meat, so it's always an available comforting meal. Thanks Oolala!!