Clyde's chili
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil,cooking |
| 2 | Onions | |
| 3 | pounds | Beef,coarse grind |
| 2 | tablespoons | Worcestershire sauce |
| 3 | Garlic cloves | |
| 4 | tablespoons | Red chile,hot,ground |
| 4 | tablespoons | Red chile,mild,ground |
| 2 | teaspoons | Cumin |
| 1 | teaspoon | Oregano,dried,pref. Mexican |
| 2 | teaspoons | Salt |
| 16 | ounces | Kidney beans |
| 15 | ounces | Chili sauce |
Directions
1. Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add the onions and cook until they are translucent.~ 2. Add the beef to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the Worcestershire sauce and garlic and cook for 3 minutes.~ 3. Stir in the ground chile, cumin, oregano, and salt and cook, uncovered, for 5 minutes.~ 4. Add the beans and chili sauce and simmer, uncovered, for 1 hour. Taste and adjust seasonings.~