Recipe by Oolala
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.
Top Review by carrie.bell
This is it!! So reminiscent of home in Virginia. If you've ever had it at Clyde's, you'd know this distinct flavor. They serve it with diced onion and a little bit of mild cheddar and oyster crackers. It hits that sweet-spicy palate everyone loves.
- 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
Directions See How It's Made
- 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.